Post by marlaoh on Dec 13, 2002 7:03:52 GMT -6
Mexican Cornbread Salad
1 (16 ounce) package dry corn bread mix
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans pinto beans, drained
1 (8 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
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.
Makes 6 servings
1 (16 ounce) package dry corn bread mix
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans pinto beans, drained
1 (8 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
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.
Makes 6 servings