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Mexican Squares

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Appetizer
Mexican Squares

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    Hy-Vee Test Kitchen

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    Servings and Ingredients

    QuantityIngredientAdd
    		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

    1. Preheat oven to 375 degrees.
    2. 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.
    3. Bake for 14 to 19 minutes until golden brown. Cool.
    4. Spread refried beans over cooled crust to within one-half-inch of edges.
    5. In bowl, combine sour cream and taco seasoning mix. Spread over bean layer.
    6. Top with onions, peppers, tomatoes, olives and cheese. Cover and refrigerate for 1 hour.
    7. Cut into squares. Serve with salsa.

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