1 1/2 c. Bisquick baking mix
1/4 c. cornmeal
1/3 c. milk
1 tbsp. vegetable oil
1 tsp. chili powder
1/2 c. sour cream
1 c. chopped tomatoes
1 c. (2 1/4 oz.) sliced ripe olives, drained
2 green onions, sliced
1/3 c. shredded Monterey Jack cheese (1 1/3 oz.)
1/3 c. 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. 30 appetizers.