Flatbread Tacos

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving (at least 30 minutes).
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through.
3. To serve, spread each flatbread* with 2 tablespoons ranch sour cream, then top each with the meat mixture. Sprinkle with toppings if desired. Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese.

Yield: 8 servings.

* To make the 3-Minute Flat Bread, roll out each biscuit into a 6-inch circle. It is important to get it to the 6-inch circle so it’s the right thickness. 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. Yes that is right, DO NOT put any oil in the pan. You cook them in a completely dry pan. Makes 8 servings.