Tuesday - Flatbread Tacos

Flatbread Tacos 
from here

Flatbread Tacos
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 recipe of flatbread
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Flatbread

3 Minute Flat Bread

1 tube (16.3 ounces) large refrigerated buttermilk biscuits  (This is the Pillsbury Grands.  I used the buttermilk flaky layers

Roll out each biscuit into a 6-in. circle. It is important to get it to the 6 inch circle so it's the right thickness.  In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds (I did 60 seconds) on each side or until golden brown.  Yes that is right, DO NOT put any oil in the pan.  You cook them in a completely dry pan.  Makes 8 servings


These were better than I thought and very easy! I thought that the flatbread wouldn't work, but it was quick, easy and tasted so yummy. I couldn't get my rolls to make a circle so we had ovals and 6 inches wasn't to hard to make, but we also used 2 per person.

Hawaiian Chicken

We eat alot of chicken. Blame me.

4-6 boneless, skinless chicken breasts
1 can (8 oz) crushed pineapple
1 bottle (16 oz) BBQ sauce
4-6 cups rice, cooked

Place meat in greased slow cooker. Combine pineapple and BBQ sauce and poor over meat. Cover and cook on high heat 3-4 hours, low heat 6-8 hours. Serve over rice.

I've also done this with meatballs and pork - SO GOOD!!

Taco Salad Bowls

4 flour tortillas (8 inch)
¾ lb. extra lean ground beef
1 tbsp. chilli powder
1 cup match-like carrot sticks
½ cup plus 2 tbsp. chunky salsa, divided
2 tbsp. light mayo
4 cups torn salad greens
1 large tomato, chopped
½ cup shredded reduced fat Mexican style cheese
¼ cup chopped fresh cilantro

PREHEAT oven to 425°. Crumble 4 large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball, spray tortillas with cooking spray. Sprinkle evenly with ½ tsp. of the chili powder. Bake 6 – 8 min or until tortillas are golden brown (tortillas will drape over balls as they bake).
MEANWHILE, brown meat with carrots and remaining 2½ tsp. chili powder in a large nonstick skillet on medium-high heat, stirring occasionally. Add ½ cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
MIX mayo and remaining 2 tbsp salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Makes 4 servings.
Kraft Food & Family magazine (I really like this magazine)

Double-Cheese Chili

1 lb. ground beef
1 small onion, chopped
½ cup green peppers, chopped
1 can (15 oz) kidney beans, drained & rinsed
1 can (14½ oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
1 TBL chili powder
1½ cups shredded cheddar cheese

Brown meat in a large skillet on medium heat; drain, add onions and peppersl cook and stir 5 minutes or until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 minutes stirring occasionally. Sprinkle 3 TBL cheese onto bottom of each of 6 soup bowls; top with chilli and remaining cheese. 6 servings, 1 cup each

This is so great! It isn't to strong of a chili flavor, Parker ate a whole bowl!!