14982 tex-mex triangles
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Bisquick baking mix |
| ¼ | cup | Cornmeal |
| ⅓ | cup | Milk |
| 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.) |
Directions
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