Flatbread Tacos with Ranch Sour Cream
Total TimePrep/Total Time: 30 min.
I first saw this recipe in my TOH magazine when my children were small. We've been making tacos this way for years, and now that they are teenagers they still request this meal often!
I've made this several times. It has become a family staple. All I have to say is flatbread tacos and the entire family is excited for dinner!
Excellent! My husband said he would rather have tacos like this than the usual way I fix soft tacos (which is just meat and a packet of taco seasoning, along with using a flour tortilla). The diced tomatoes and beans really add to it and also provided that extra filling, so you end up with plenty. And I loved the biscuits as the shell (I used "Grands")! I did cut back just a little on the hot sauce, but that is just preference. I also added more ranch dressing than what was called for in the sour cream, as we love ranch! This is a keeper for sure!
These were great and I love the idea of making biscuits into flatbread. They were so moist! I recommend the to anyone.it was so easy and fast to put together.
Used chicken instead of beef or turkey. Turned out fabulous!!!
This recipe is easy & delicious. We liked the change of pace to the typical taco & the biscuit makes this almost like comfort food. We ate them open face with forks instead of folding.
Quick, easy, and tasty!
I made these out of my "best loved recipes" cookbook and they were well received by my family. I LOVED the ranch sour cream sauce. I did make tiny changes like using low fat sour cream, but that is the only change I made. Sooo yummy and pretty easy. The beans and tomato's were really good in the taco meat, I think I may do this in all my taco meat from now on.
The refrigerated biscuit dough was an excellent idea. These were a nice break from the traditional corn or flour tortillas. I will be making these again soon!