Recipe From Taste Of Home Website These are very good and fast! My 6 year old ate two of them...now my 2 year old wouldn't eat them, but he doesn't eat anything!
In a small bowl, combine sour cream, ranch dressing mix and lemon juice. Chill until serving.
In a large skillet, cook beef until no longer pink, drain. Add the beans, diced tomatoes, taco seasoning and hot sauce; heat through.
Meanwhile, roll out biscuits into a 6-inch circle (the skinnier the better I think). I also spray my rolling pin with Pam. In a nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side. Keep the heat low so they cook and don't burn. Keep warm. 
Ingredients:
1 cup sour cream (I use Lite or Fat Free)
2 teaspoons ranch salad dressing mix
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1 1/2 pds ground beef
1 can (15 oz) pinto beans, drained and rinsed
1 can (14-15 oz) diced tomatoes, undrained
1 envelope taco seasoning
1 tbsp. hot sauce- optional
1 tube large refrigerated buttermilk biscuits
Optional Toppings: lettuce, olives, cheddar cheese
Directions:
In a small bowl, combine sour cream, ranch dressing mix and lemon juice. Chill until serving. In a large skillet, cook beef until no longer pink, drain. Add the beans, diced tomatoes, taco seasoning and hot sauce; heat through. Meanwhile, roll out biscuits into a 6-inch circle (the skinnier the better I think). I also spray my rolling pin with Pam. In a nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side. Keep the heat low so they cook and don't burn. Keep warm.To serve, spread with ranch sauce, top with meat mixture, and then sprinkle on optional toppings of your choice!!!
