Mexican Snack Squares

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

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Servings 48

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( 35 ) Ratings

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ingredients 9
Prep Time 40 min
Total Time 1 hr 40 min

Ingredients

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless 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

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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 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.