Recipe - Mexican Cornbread Too

1 cn Refrigerated Cornbread
Twists
1 teaspoon Chili powder
1/3 cup Old El Paso Taco Sauce
1 teaspoon Cumin
1 cn Ripe olives (2.25 oz);
Drained and cut or sliced up
One fourth cup Red or green bell pepper;
Chopped
2 tablespoon Chopped onion
1 Jalapeno; seeded and chopped
4 ounce Monterey jack cheese;
Shredded
2 tablespoon Chopped fresh cilantro;
Optional

1. Heat oven to 400F. On ungreased 15x10x1inch baking pan, unroll
cornbread twists; press together to form 15x6inch rectangle. Prick dough
with fork; sprinkle with chili powder. Bake for 5 minutes.

2. Meanwhile, in small bowl, combine taco sauce and cumin; mix well.

3. Remove crust from oven. Spread taco sauce mixture over crust. Sprinkle
with olives, bell pepper, onion, chile and cheese.

4. Return to oven; bake an additional 812 minutes or until edges are
golden brown and cheese is melted. Sprinkle with cilantro. To serve, cut
into squares.

32 appetizers.

NOTES : RECIPE VARIATION: For a main dish pizza that will serve 4, add 8 oz
of crumbled cooked chorizo sausage with the rest of the toppings. Continue
with the recipe as directed.
Recipe by: Pillsbury's Make It Easy Mexican

Posted to recipeludigest Volume 01 Number 563 by Rodeo46898
Rodeo46898@aol.com on Jan 20, 1998