Mexican Cornbread Salad Recipe

Mexican Cornbread Salad Recipes

  • PREP 20 mins
  • COOK 20 mins
  • READY IN 3 hrs 10 mins 


Ingredients

Original recipe makes 8 servings

  •  1 (8.5 ounce) package dry corn bread mix
  •  1 (4 ounce) can chopped green chile peppers
  •  2 (16 ounce) cans pinto beans, drained
  •  1 (16 ounce) bottle Ranch-style salad dressing
  •  1 green bell pepper, chopped
  •  2 (15.25 ounce) cans whole kernel corn, drained
  •  2 tomatoes, chopped
  •  1 (3 ounce) can bacon bits
  •  8 ounces shredded Cheddar cheese
  •  1 green onions


Directions


  1. Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
  2. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
  3. Cover, refrigerate 2 hours and serve chilled.
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