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    MEXICAN APPETIZER BARS

    List of Ingredients




    2 8-oz cans crescent rolls
    16 oz can refried beans
    1 C sour cream
    2 Tbsp. taco seasoning mix
    1 1/2 C shredded sharp Cheddar cheese
    1/4 C sliced green onions
    1 C chopped, seeded tomatoes
    1/2 C sliced ripe olives
    1/2 C chopped green bell pepper (I think I'd use some diced jalapenos for a little extra "kick")

    Recipe




    Unroll dough into 4 long rectangles. Place crosswise in ungreased
    10 x 15" jelly roll pan.
    Press over bottom and 1" 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 and olives (and green pepper, if using) evenly over sour cream.
    Cover and refrigerate at least 1 hour to blend flavors before cutting into squares.
    secret to use with this recipe. After browning the crust & allowing it to cool, if you spread on a REALLY thin layer of margarine, the sour cream mixture won't make the crust soggy, even after being in the fridge.

 

 

 

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