Flatbread Tacos

• 1 cup Sour Cream
• 2 teaspoons Ranch Salad Dressing Mix
• 1 teaspoon Lemon Juice
• 1 pound Ground Beef
• 1 can (15 Oz) Red Kidney Beans, Rinsed And Drained
• 1 can (14-1/2 Oz) Petite Diced Tomatoes With Chipotle Chilies , Undrained
• 18 cups Taco Seasoning (this Is 1/2 Of An Envelope)
• 1 container (16.3 Oz.) Large Refrigerated Buttermilk Biscuits (I Use Pillsbury Grands, Buttermilk Flaky Layers)

1. 1.
2. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving (at least 30 minutes).
3. 2.
4. In a large skillet, cook beef over medium heat until no longer pink; drain.
5. Add the beans, tomatoes, and taco seasoning; heat through.
6. 3.
7. To serve, spread each flatbread* with 2 tablespoons ranch sour cream, then top each with the meat mixture.
8. Sprinkle with toppings if desired.
9. Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese.
10. Yield: 8 servings.
11. * To make the 3-Minute Flat Bread, roll out each biscuit into a 6-inch circle.
12. It is important to get it to the 6-inch circle so its the right thickness.
13. In a small nonstick skillet over medium heat, cook each biscuit for 30 to 60 seconds (I did 60 seconds) on each side or until golden brown.
14. Yes that is right, DO NOT put any oil in the pan.
15. You cook them in a completely dry pan.
16. Makes 8 servings.

sour cream, salad dressing, lemon juice, ground beef, beans, tomatoes, taco, buttermilk

Taken from tastykitchen.com/recipes/main-courses/flatbread-tacos/ (may not work)