- 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
- 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.
05/11/2018
recipepes.com
Mexican Cornbread Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
