Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.45 Kcal (320 kJ) | ||
| Calories from fat | 48.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 8% | |
|---|---|---|---|
| Cholesterol | 12.92mg | 4% | |
| Sodium | 129.4mg | 5% | |
| Potassium | 75.46mg | 2% | |
| Total Carbs | 4.27g | 1% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 13% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 157.34 Kcal (659 kJ) | ||
| Calories from fat | 99.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 8% | |
|---|---|---|---|
| Cholesterol | 26.6mg | 4% | |
| Sodium | 266.32mg | 5% | |
| Potassium | 155.29mg | 2% | |
| Total Carbs | 8.79g | 1% | |
| Sugars | 2.02g | 4% | |
| Dietary Fiber | 1.1g | 2% | |
| Protein | 6.19g | 6% | |
| Vitamin C | 20.2mg | 16% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 4.9mg | 13% | |
| Calcium | 173.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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