Flatbread Tacos

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.

Flatbread Tacos

1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) 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

  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 meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

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