Easy Flatbread Tacos

1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix (or make your own - see below)
1 teaspoon lemon juice
1 pound ground beef (can substitue with kidney beans or refried beans)
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 recipe of flatbread

Ranch Salad Dressing Mix:

1/2 teaspoon dried chives (I didn't have these, so I left them out, and it was FINE!)

1/2 teaspoon dried parsley

1/2 teaspoon dried dill weed

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon ground black pepper

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

Price Guessimate: $7 ish

Steph's Comments: This is really fun new way to do tacos that I found here (the same place I found the flatbread recipe). Oh, and I found the recipe for the ranch dressing mix here - I just left out the stuff for the dressing and only added the spices.