So this is what I made with the flatbread recipe from yesterday. I adapted the recipe from one I found in a recent issue of Taste of Home. The whole family loved these! The nice thing about the flatbread is it is thicker and more durable than a tortilla, so you can really load them with filling.
The flatbread would also make a great base to build a navajo taco on and much healthier than a fried piece of dough. I also love to add beans to taco filling. It stretches the meat and also adds some fiber to your meal. I chose to add the tomatoes with the chipotle chilies because I love the smokiness of the chipotle chilies. You can also make this same meat mixture to for taco salads. Yum! I put lettuce, shredded cheese, olives, green onion, and one spoonful of each reduced fat sour cream, salsa, and guacamole. I’m getting hungry just thinking about this again.
- 1 cup (8 oz) sour cream
- 2 tsp ranch salad dressing mix
- 1 tsp lemon juice
- 1 lb ground beef
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 can (14-1/2 oz) petite diced tomatoes with chipotle chilies , undrained
- 1/8 cup taco seasoning (this is 1/2 of an envelope)
- 1 recipe of flatbread
- Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese
- In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.(at least 30 minutes)
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
- To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.