60_tasteofhome.com OCTOBER/NOVEMBER2009
FLATBREAD TACOS WITH // RANCH SOUR CREAM
PREP/ TOTAL TIME: 30 MIN.
YIELD: 8 SERVINGS
1 cup ( 8 oz.) sour cream
2 tsp. ranch salad
dressing mix
1 envelope taco
seasoning
1 tsp. lemon juice
1 Tbsp. hot pepper
sauce
1-1/2 lbs. ground beef
1 can ( 15 oz.) pinto
beans, rinsed and
drained
1 tube ( 16. 3 oz.) large
refrigerated buttermilk
biscuits
1 can (14-1/2 oz.) diced
tomatoes, undrained
Optional toppings:
sliced ripe olives,
shredded lettuce and
cheddar cheese
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 non-
stick skillet over medium heat, cook each biscuit for 30-60 sec-
onds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 Tbsp. ranch sour cream; top
each with 2/3 cup meat mixture. Sprinkle with toppings if desired.
tasteofhome.com
RAVIOLI
FAVORI TE
PREP/ TOTAL TIME: 30 MIN.
YIELD: 4 SERVINGS
HIS
2 pkg. ( 8. 8 oz. each)
refrigerated pumpkin
ravioli or ravioli of your
choice
1/2 tsp. minced fresh
sage
//
2 cups half-and-half
cream
1-2/3 cups sliced baby
portobello mushrooms
1/2 cup frozen peas,
thawed
1 small onion, finely
chopped
4 thin slices prosciutto
or deli ham, chopped
2 Tbsp. grated
Parmigiano-Reggiano
cheese
1/4 tsp. salt
1 tsp. olive oil
1/4 tsp. pepper
Cook ravioli according to package directions. Meanwhile, in a large
skillet, saute the mushrooms, onion and prosciutto in oil until
vegetables are tender. Add sage; cook 1 minute longer. Stir in
cream. Bring to a boil over medium heat. Reduce heat; simmer,
uncovered, for 8-10 minutes or until slightly thickened.
Stir in the peas, cheese, salt and pepper; heat through. Drain
ravioli; toss with sauce.
