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Categories:
crescent rolls beans sour cream taco seasoning mix Cheddar cheese green onions bell pepper tomato black olives salsa
Viewed: 31 - Published at: 3 years agoIngredients
- 2 (8 oz.) cans refrigerated crescent rolls
- 1 (16 oz.) can refried beans
- 1 c. sour cream
- 2 Tbsp. taco seasoning mix
- 1 1/2 c. Cheddar cheese, shredded
- 1/2 c. green onions, chopped
- 1/2 c. bell pepper, chopped
- 1 c. tomato, chopped
- 1/2 c. black olives, sliced
- salsa if desired
Method
- Preheat oven to 375°.
- Unroll dough into 4 long rectangles. Place crosswise in ungreased 15 x 10-inch baking pan.
- Press over bottom and up 1-inch sides to form crust.
- Firmly press perforations to seal.
- Bake at 375° for 14 to 19 minutes or until golden brown.
- Cool completely.
- Spread beans over crust.
- In bowl, mix sour cream and taco seasoning.
- Spread over beans.
- Spread onions, peppers, tomatoes and olives next.
- Cover and refrigerate 1 hour.
- Cut into squares and serve with salsa.
- Makes 30 appetizers.
