Flatbread Tacos

From Taste of Home



Ingredients:
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese

Directions:
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.

Comments:
OMG, who makes their own flatbread - out of buttermilk biscuits at that? Yeah, not me. I get these multi-grain pita wrap thingys. Work wonderfully. I also skipped the ranch sour cream. Left out the beans since Adam has a strange aversion to them. Hmm, so I guess I didn't really follow the recipe so much as I used it for inspiration. Eh, that's how it goes sometimes.

Multigrain & Veggie Side Dish

From Taste of Home's Healthy Cooking



Ingredients:
2-2/3 cups water
2/3 cup uncooked long grain rice
2/3 cup quick-cooking barley
1/2 teaspoon salt
1 large onion, chopped
2 medium carrots, chopped
1 medium sweet red pepper, chopped (omitted)
1 small turnip, chopped (omitted)
1/2 cup chopped celery or celery root
1 tablespoon minced fresh gingerroot
2 tablespoons Crisco® Light Olive Oil
1 package (10 ounces) fresh spinach, torn
1 cup canned pinto beans, rinsed and drained
2 tablespoons reduced-sodium soy sauce

Directions:
In a small saucepan, bring water to a boil. Stir in the rice, barley and salt. Reduce heat; cover and simmer for 12-18 minutes or until grains are tender. Remove from the heat; let stand for 5 minutes.

In a Dutch oven, saute the onion, carrots, red pepper, turnip, celery and ginger in oil until crisp-tender. Stir in the spinach, beans, soy sauce and rice mixture; cook and stir until heated through and spinach is wilted. Yield: 8 servings.

Comments:
This was not good. I'm not sure if it was the ginger, maybe the spinach was a little old. In any case, I couldn't even eat more than about three spoonfuls. I didn't subject Adam to it at all. I might try it again sometime, altering the recipe a little bit more to my tastes and ensuring the freshness of the ingredients.