MEXICAN CORNBREAD SALAD

 

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Ingredients

  • 1 (6 ounce) package Mexican cornbread mix
  • 1 (4 1/2 ounce) can chopped green chilies
  • 1 dash sage
  • 1 (1 ounce) package ranch dressing mix
  • 1 (8 ounce) container sour cream
  • 1 cup mayonnaise
  • 2 (16 ounce) cans pinto beans, drained
  • 1 cup bell peppers
  • 2 (15 ounce) cans whole kernel corn, drained
  • 3 large tomatoes, chopped
  • 10 slices bacon, cooked and crumbled
  • 1 (8 ounce) package cheddar cheese
  • 1 cup green onions

Directions

  • Prepare cornbread, adding green chilis and sage; COOL.
  • Combine Ranch dressing mix, sour creme, and mayo;set aside.
  • Crumble 1/2 cornbread into big bowl. Top with 1/2 each of: beans, sour creme mixt, green pepper, and next 5 ingredients.
  • REPEAT LAYERS. Cover and chill 2 hours. Serve in lettuce lined bowls, top with tomatoe wedges.

Notes

Author Credit: Paula Giles

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