1 cup sour cream
2 teaspoon ranch salad dressing mix
1 teaspoon 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
1 envelope taco seasoning
1 Tablespoon hot pepper sauce
12 or more frozen rhodes rolls, unthawed and let rise for a bit
Optional Toppings: sliced ripe olives, shredded lettuce, cheddar cheese
In small bowl, combine sour cream, dressing mix and lemon juice; chill until serving.
In large skillet cook beef over medium. heat till no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
Put a little bit of oil in a skillet and mold either 12 mini scones or 6 Big scones with the rolls then cook until lightly browned on both sides.
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