INGREDIENTS:
1 C (8 oz) sour cream
2 tsp ranch salad dressing mix
1 tsp lemon juice
1-1/2 pounds ground beef
1 can (15 oz) pinto beans, rinsed and drained - optional
1 can (14-1/2 oz) diced tomatoes, undrained
1 envelope taco seasoning
1 Tbl hot pepper sauce (optional)
1 tube (16.3 oz) large refrigerated buttermilk biscuits
Toppings - lettuce, shredded cheese, etc.
DIRECTIONS:
1. In a small bowl, combine the sour cream, dressing mix, and lemon juice. Chill until serving.
2. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning, and pepper sauce; heat through.
3. Meanwhile, roll out each biscuit into a 6 inch circle. In a small nonstick skillet over medium heat, cook each biscuit for 30 to 60 seconds on each side or until golden brown. Keep warm.
4. To serve, spread each flatbread with 2 Tbl ranch sour cream, top each with 2/3 C meat mixture and then sprinkle with desired toppings.
1 C (8 oz) sour cream
2 tsp ranch salad dressing mix
1 tsp lemon juice
1-1/2 pounds ground beef
1 can (15 oz) pinto beans, rinsed and drained - optional
1 can (14-1/2 oz) diced tomatoes, undrained
1 envelope taco seasoning
1 Tbl hot pepper sauce (optional)
1 tube (16.3 oz) large refrigerated buttermilk biscuits
Toppings - lettuce, shredded cheese, etc.
DIRECTIONS:
1. In a small bowl, combine the sour cream, dressing mix, and lemon juice. Chill until serving.
2. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning, and pepper sauce; heat through.
3. Meanwhile, roll out each biscuit into a 6 inch circle. In a small nonstick skillet over medium heat, cook each biscuit for 30 to 60 seconds on each side or until golden brown. Keep warm.
4. To serve, spread each flatbread with 2 Tbl ranch sour cream, top each with 2/3 C meat mixture and then sprinkle with desired toppings.
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