Yield: 30 servings
|1½ cup||Bisquick baking mix|
|1 tablespoon||Vegetable oil|
|1 teaspoon||Chili powder|
|½ cup||Sour cream|
|1 cup||Chopped tomatoes|
|1 cup||(2 1/4 oz.) sliced ripe olives, drained|
|2||Green onions, sliced|
|⅓ cup||Shredded Monterey Jack cheese (1 1/3 oz.)|
|⅓ cup||Shredded Cheddar cheese (1 1/3 oz.)|
Mix baking mix, cornmeal, milk, oil, chili powder and garlic powder until moistened; beat vigorously 30 seconds. Pat dough evenly in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 15 minutes or until edges begin to pull away from sides of pan. Spread sour cream over hot crust, distribute tomatoes, ripe olives and onions evenly over sour cream; sprinkle with cheeses. Bake 5 minutes. Cut into about 4 inch squares. Cut squares diagonally into halves. 6 servings.
Appetizer Tex-Mex squares: Cut into about 2 inches squares.
Submitted By BARRY WEINSTEIN On 03-14-95