Tex-Mex Squares
by Kathleeen Morrison
Servings: 4 servings
INGREDIENTS
2 cans (8 oz. each) crescent rolls
1 can (16 oz.) refried beans
1 cup sour cream
2 tbsp. taco seasoning mix
1-1/2 cups shredded sharp cheddar cheese
1/4 cup sliced green onions
1 cup chopped, seeded tomatoes
1/2 cup sliced ripe olives
1/2 cup chopped green bell pepper or lg. green chili
INSTRUCTIONS
Unroll dough into 4 long rectangles. Place crosswise in ungreased 10x15-inch jellyroll pan. Press over bottom and 1 inch up sides of pan to form crust. Firmly press perforations to seal. Bake at 375°F for 12 minutes, until golden brown. Cool completely.
Spread refried beans over crust. In a small bowl combine sour cream and taco seasoning mix; stir well and spread over bean layer. Sprinkle cheese, onion, tomatoes, olives and green pepper evenly over sour cream. Cover and refrigerate at least 1 hour to blend flavors before cutting into squares.
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1 Recipe Reviews
Marcy Pearl
reviewed Tex-Mex Squares
This is a good party dish, especially football gatherings. It is, however, a little messy, so have plenty of napkins. I added ground beef and it was really tasy. Mix approximately 1 lb. ground beef w/2 tbsp. taco seasoning, brown, drain well and add on top of sour cream mix. Finish with remaining ingredients. It helps to make sure you have stirred the beef really well so that the pieces are small.
