Mexican Cornbread Salad recipe
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- 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
Nutrition Info
- 719.3 caloriescarbohydrate: 57.7 gcholesterol: 53.7 mgfat: 46.3 gfiber: 6.9 gprotein: 22 gsaturatedFat: 12.3 gservingSize: -sodium: 2257.9 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Mexican Cornbread Salad
Directions
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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.