Flatbread Tacos

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   In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving (at least 30 minutes).

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   In a large skillet, cook beef over medium heat until no longer pink; drain.

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   Add the beans, tomatoes, and taco seasoning; heat through.

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   To serve, spread each flatbread* with 2 tablespoons ranch sour cream, then top each with the meat mixture.

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   Sprinkle with toppings if desired.

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   Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese.

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    * To make the 3-Minute Flat Bread, roll out each biscuit into a 6-inch circle.

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    It is important to get it to the 6-inch circle so its the right thickness.

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    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.

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    Yes that is right, DO NOT put any oil in the pan.

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    You cook them in a completely dry pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.