Flatbread Tacos with Ranch Sour Cream

1 cup fat free sour cream
2 tsp ranch salad dressing mix
2 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 Tbl hot pepper sauce
1 tube large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and 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 ground 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 nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown.  Keep warm.
To serve, spread each flatbread with 2 Tbl ransh sour cream; top with 2/3 cup meat mixture.  Sprinkle with toppings if desired.
Yield: 8 servings.