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| 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
- Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
- 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.
- Cover, refrigerate 2 hours and serve chilled.
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