Flat Bread Tacos with Ranch Sour Cream

1 c sour cream
2 tsp ranch salad dressing mix
1 tsp lemon juice
1-1/2 lbs ground beef
1 can (15 oz) pinto beans,rinsed and drained
1 can (14-1/2 oz) diced tomatoes,undrained
1 envelope taco seasoning
1 Tbs hot pepper sauce
1 tube (16.3oz) large refrigerated biscuits
Optional Toppings: sliced ripe olives,shredded lettuce,cheddar cheese

In small bowl,combine sour cream,dressing mix and lemon juice;chill until tacos are ready to serve.
In large skillet cook beef over med. heat until no longer pink;drain. Add the beans, tomatoes, taco seasoning and hot pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6" circle. In a small non-stick skillet over med. heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 Tbs ranch sour cream; top each with 2/3 c meat mixture. Sprinkle with toppings, if desired.

Made these tonight and they will definitely go in the rotation. Amazing!