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Mexican Snackies
2 c biscuit mix
¼ c chopped fresh parsley
½ c water
½ lb lean ground beef
14 oz can of refried beans with green chillies
1 c non-fat sour cream
1 ¼ oz pkg taco seasoning mix
1 ½ c grated cheddar cheese
1 med tomato, seeded and finely diced
½ c finely chopped green onion
¼ c finely chopped red pepper
¼ c finely chopped green pepper
¼ c finely chopped pitted ripe whole olives
Combine biscuit mix and parsley in medium bowl. Add water. Stir til soft dough forms. Turn out onto surface coated lightly with biscuit mix. Knead 10 times. Press in ungreased 10 x 15” jelly roll pan. Dough will be very thin. Bake in 400 oven for about 10 minutes til golden and firm. Cool. Scramble-fry ground beef in non-stick frying pan til no longer pink. Drain. Add refried beans. Mix. Cool slightly. Spread on crust. Combine sour cream and seasoning mix in small bowl. Spread on beef mix. Sprinkle with cheese. Combine remaining 5 ingredients in separate medium bowl. Sprinkle over cheese. Pack down lightly. Chill for 1 hour. Cut into 1 ½ x 2” pieces. Makes 40 appetizers.
2 c biscuit mix
¼ c chopped fresh parsley
½ c water
½ lb lean ground beef
14 oz can of refried beans with green chillies
1 c non-fat sour cream
1 ¼ oz pkg taco seasoning mix
1 ½ c grated cheddar cheese
1 med tomato, seeded and finely diced
½ c finely chopped green onion
¼ c finely chopped red pepper
¼ c finely chopped green pepper
¼ c finely chopped pitted ripe whole olives
Combine biscuit mix and parsley in medium bowl. Add water. Stir til soft dough forms. Turn out onto surface coated lightly with biscuit mix. Knead 10 times. Press in ungreased 10 x 15” jelly roll pan. Dough will be very thin. Bake in 400 oven for about 10 minutes til golden and firm. Cool. Scramble-fry ground beef in non-stick frying pan til no longer pink. Drain. Add refried beans. Mix. Cool slightly. Spread on crust. Combine sour cream and seasoning mix in small bowl. Spread on beef mix. Sprinkle with cheese. Combine remaining 5 ingredients in separate medium bowl. Sprinkle over cheese. Pack down lightly. Chill for 1 hour. Cut into 1 ½ x 2” pieces. Makes 40 appetizers.
