We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Mexican Snack Squares

(33)
  2 reviews
  • 40 min prep time
  • 1 hr 40 min total time
  • 9 ingredients
  • 48 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Traditional Mexican flavor favorites combine atop Pillsbury crescent roll dough to make snacks that will disappear before you can say "taco!"

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1
can (16 oz) Old El Paso™ refried beans
1
cup sour cream
2
tablespoons 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

Steps

  • 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 to within 1/2 inch of edges. 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.
  • 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 to within 1/2 inch of edges. 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
70
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
10mg
3%
Sodium
180mg
8%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
2g
2%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved