Ingredients
1 cup sour cream2 teaspoons ranch salad dressing mix1 teaspoon lemon juice1-1/2 pounds ground beef1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 envelope taco seasoning1 tablespoon hot pepper sauce1 tube (16.3 ounces) large refrigerated buttermilk biscuitsOptional toppings: sliced ripe olives and shredded lettuce and cheddar cheese
Preparation
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.
