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Category: Cold
Prep Time: Cook Time: Total Time:
2 (8 oz) containers refrigerated crescent rolls
1 (16 oz) can refried beans
1 cup sour cream
2 tbsp taco seasoning mix
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup sliced green onion
1 cup tomato, seeded and chopped
1/2 cup ripe olives, sliced
1/2 cup green bell pepper, chopped
Unroll dough into 4 long rectangles. Place crosswise in an ungreased jelly-roll pan. Press over bottom and 1 inch up sides of pan to form crust. Firmly press perforations to seal. Bake at 375 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, bell pepper, and olives over sour cream. Cover; refrigerate at least 1 hour to blend flavors before cutting into squares.
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MEXICAN APPETIZER BARS
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Category: Cold
Prep Time: Cook Time: Total Time:
2 (8 oz) containers refrigerated crescent rolls
1 (16 oz) can refried beans
1 cup sour cream
2 tbsp taco seasoning mix
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup sliced green onion
1 cup tomato, seeded and chopped
1/2 cup ripe olives, sliced
1/2 cup green bell pepper, chopped
Unroll dough into 4 long rectangles. Place crosswise in an ungreased jelly-roll pan. Press over bottom and 1 inch up sides of pan to form crust. Firmly press perforations to seal. Bake at 375 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, bell pepper, and olives over sour cream. Cover; refrigerate at least 1 hour to blend flavors before cutting into squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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