Recipe
Appetizer
Mexican Squares
Primary Media
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
2 (8 oz each) pkg refrigerated crescent rolls | ||
1 (16 oz) can Old El Paso refried beans | ||
1 c. sour cream | ||
2 tbsp. Old El Paso taco seasoning | ||
½ c. green onion, chopped | ||
½ c. green bell pepper, chopped | ||
1 c. tomatoes, chopped | ||
½ c. black olives, sliced | ||
1 ½ c. shredded Cheddar cheese |
Directions
- Preheat oven to 375 degrees.
- Separate crescent roll dough and place on 15-by-10-by-1-inch (jelly roll) pan. Press perforations together to form crust on bottom and up sides.
- Bake for 14 to 19 minutes until golden brown. Cool.
- Spread refried beans over cooled crust to within one-half-inch of edges.
- In bowl, combine sour cream and taco seasoning mix. Spread over bean layer.
- Top with onions, peppers, tomatoes, olives and cheese. Cover and refrigerate for 1 hour.
- Cut into squares. Serve with salsa.