Post by bean on Mar 10, 2007 15:45:13 GMT -5
Mexican Snack Squares
2 (8 count each) cans crescent rolls
1 (16 oz) can refried beans
1 cup sour cream
1 can diced green chiles
2 tablespoons taco seasoning mix (from 1 1/4 oz package)
1 1/2 to 2 cups shredded cheddar cheese
1/2 cup sliced green onions
1/2 cup chopped green pepper
3 jalapenos, chopped
1 cup seeded, chopped tomato
1/2 cup sliced ripe olives
Separate dough into 4 long rectangles and place crosswise in ungreased jelly roll pan. Press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake at 375ยบ for 14 - 19 minutes or until golden brown. Cool completely.
Spread beans over crust to within 1/2 inch of edges. Combine sour cream, green chiles and taco seasoning, mix well. Spread sour cream mixture over beans. Sprinkle with cheese, onions, green pepper, jalapenos, tomatoes, and olives evenly over sour cream mixture. Cover and refrigerate at least 1 hour. Cut into squares. Serve with salsa and/or taco sauce.
Can be made a day ahead.
2 (8 count each) cans crescent rolls
1 (16 oz) can refried beans
1 cup sour cream
1 can diced green chiles
2 tablespoons taco seasoning mix (from 1 1/4 oz package)
1 1/2 to 2 cups shredded cheddar cheese
1/2 cup sliced green onions
1/2 cup chopped green pepper
3 jalapenos, chopped
1 cup seeded, chopped tomato
1/2 cup sliced ripe olives
Separate dough into 4 long rectangles and place crosswise in ungreased jelly roll pan. Press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake at 375ยบ for 14 - 19 minutes or until golden brown. Cool completely.
Spread beans over crust to within 1/2 inch of edges. Combine sour cream, green chiles and taco seasoning, mix well. Spread sour cream mixture over beans. Sprinkle with cheese, onions, green pepper, jalapenos, tomatoes, and olives evenly over sour cream mixture. Cover and refrigerate at least 1 hour. Cut into squares. Serve with salsa and/or taco sauce.
Can be made a day ahead.
