Flatbread Tacos- Barbara Mifflin

FLATBREAD TACOS

In a small bowl, combine 1 cup sour cream, 2 tsp ranch salad dressing mix and 1 tsp lemon juice; chill 30 minutes.

In a large skillet, cook 1 lb ground beef until no longer pink; drain.  Add 1 can (15 oz) red kidney beans, rinsed and drained, 1 (14.5 oz) can petite diced tomatoes with chipotle chilies, undrained and 1/8 cup taco seasoning (this is 1/2 of an envelope); heat through.

 Flatten 1 (16 oz) can jumbo biscuits or 8 Rhodes Texas rolls (thawed); fry in a hot pan with a small amount of oil, turning once.

To serve, spread each flatbread with 2 tbsp ranch sour cream, then meat mixture and toppings of choice.

Optional toppings:  shredded lettuce, sliced olives, diced yellow onion or chopped green onions, shredded cheese, and salsa.