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Mexican Snack Squares

Think of these pillowy, cheesy squares as a Tex-Mex take on a traditional pizza – with refried beans, sour cream, and green bell pepper topped with a pile of shredded Cheddar.

Cook time: 0 min | Prep time: X min | Serves: X | Yields: X servings
 
Ingredients:
  • 2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz. each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheets
  • 1 can (16 oz.) Old El Paso® refried beans
  • 1 cup sour cream
  • 2 Tbsp. Old El Paso® taco seasoning mix (from 1-oz. package)
  • 1 1/2 cups shredded Cheddar cheese (6 oz.)
  • 1/2 cup sliced green onions (8 medium)
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped seeded tomatoes
  • 1/2 cup sliced ripe olives
Directions:
  1. Heat oven to 375°F.
  2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust.
  3. Bake 14 to 19 minutes or until golden brown. Cool completely.
  4. Spread beans over crust. In small bowl, mix sour cream and taco seasoning mix. Spread sour cream mixture over beans. Sprinkle remaining ingredients evenly over sour cream mixture. Cover; refrigerate 1 hour.
  5. To serve, cut into 8 rows by 6 rows. Serve with salsa, if desired.

View Party Plan: Cinco De Mayo Celebration

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