Ranch Chalupas

Thought I'd share one of my family's favorite new recipes. These chalupas are similar to a bread style taco, but with a Ranch twist. Obviously, you can adjust portions for your family's size; however, I will say that these are a little more filling than tacos. This makes 16, and easily feeds my family of 6 + 1 baby portion (yes, Rosebud loves them too!). I freeze any leftover meat mixture for a quick burrito lunch (just add sour cream and cheese). Enjoy!

RANCH CHALUPAS
1 8-oz. cup sour cream
4 tsp. ranch salad dressing mix
1 tsp. lime juice
Mix and refrigerate until ready to use

2 lbs. ground beef
1 15-oz. can kidney beans, rinsed and drained
1 10-oz. can Ro-Tel tomatoes
1 1/2 tsp. cilantro (optional, but I love cilantro!)
1/4 c. (or 1 envelope) taco seasoning
Brown meat; drain. Then add beans, tomatoes, and seasoning and heat through.

Preferred toppings such as lettuce, shredded cheese, onions or green onions, sliced ripe olives

2 16.3-oz. large tubes of buttermilk refrigerated biscuits (8-count each)
After sour cream, meat, and toppings are prepared, heat skillet on medium to high heat. Roll out biscuits into 6-inch circles and cook over medium heat about 60 seconds on each side or until brown; keep warm. (dry skillet, no oil)

Spread each bread piece with 1 Tbsp. ranch sour cream, about 1/3 c. meat mixture, then sprinkle with desired toppings. Roll up taco style to eat.