|My twins (last year)|
on their 16th Birthday!
Onto food now, since this is a FOOD BLOG! Here is another great dinner we enjoyed last week...... WOW, never knew you could make easy flatbreads out of refrigerated biscuits. AMAZING, all these little things I learn in the kitchen as we are cooking our way through my 4" of recipes! This was a YUMMY YUMMY recipe I found in the pile of magazines I go through each month, it comes from Taste of Home Magazine.
Flatbread Tacos with Ranch Sour Cream
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese
In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through. Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm. To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired.