Mexican Snack Squares Recipes

Steps:

• Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
• Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
• Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
• Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
• NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.

Steps:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth., Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.

Steps:

• Preheat oven to 350 degrees.
• Spread green chilis (and jalapenos, if using) in bottom of pan.
• Sprinkle with cayenne pepper.
• Sprinkle cheese over green chili peppers.
• Pour beaten eggs over all.
• Bake for 30-40 minutes or until firm in the center.
• Cool.
• Cut into 1-inch squares and serve hot or at room temperature.
• ***These freeze beautifully.
• To serve, thaw, microwave on defrost until warm.
• Cool.
• Cut into squares and serve.

Steps:

• Preheat oven to 375 degrees F.
• Unroll doll and separate triangles; place them on a 10x15-inch cookie sheet in the shape of a rectangle; pinch seams together with fingers.
• With hands or a small rolling pin, roll/pat out dough until it fits the size of the pan.
• Bake for 10-12 minutes in a preheated oven or until golden brown on top; remove from oven and cool; increase oven temp to 400F.
• In a large skillet, brown the ground beef; then drain the excess fat.
• Stir in the packet of taco seasoning and chopped green chiles and 1/2 cup water and continue cooking until meat is cooked through and meat is thickened and almost dry.
• In a small bowl, mix together the salsa and the sour cream, whisking until it is smooth.
• Spread the sour cream mix evenly over the baked crust, and cover with an even layer of ground meat.
• Top with the shredded cheddar, then the black olives.
• Bake in preheated oven for 10-12 minutes or until the cheese is nicely melted and starting to brown.
• Remove from oven and allow to stand a few minutes, then cut into squares.
• Serve.

Steps:

• Preheat oven to 350 degrees.
• Grease or spray a 10x15 inch bar pan.
• Place longest sides of dough over shortest sides of pan.
• Press perforations to seal.
• Roll dough slightly up sides of pan.
• Bake 18-20 minutes or until golden brown.
• Cool completely.
• Cook chicken thoroughly, chop and shred finely.
• In a bowl combine garbanzo beans, cheese wedges, chicken, cilantro, and taco seasoning mix.
• Spread over cooled crust.
• Top with the remaining vegetables.
• Serve with sour cream and salsa.