Chili Cornbread Salad
|1 8.5-oz packageMexican cornbread/muffin mix|
|1 4-oz canChopped green chillies; undrained|
|1 8 oz cartonSour cream|
|1 packageRanch dressing mix|
|2 15-oz cansPinto beans; rinsed and drained|
|3 mediumTomatoes; (chopped) or cherry tomatoes cut in half|
|1 cupgreen bell peppers; chopped|
|1 cupGreen onions; chopped|
|10 stripsBacon; (cooked and crumbled) may substitute imitation bits|
|2 cupsCheddar cheese; shredded|
|1 12-oz canCorn; drained|
Chili Cornbread Salad Preparation
Prepare cornbread mix according to directions.
Stir in green chillies.
Spread in greased 8 inch square baking pan.
Bake at 400 degrees for 20-25 minutes or until toothpick inserted in center comes out clean.
Combine mayonnaise, sour cream, and dressing mix in a small bowl. Set aside.
Crumble half of the cornbread mixture in a 13 X 9 X 2 inch dish or in a tall glass bowl and layer with half of the beans, mayonnaise mixture, corn, tomatoes, bell peppers, onions, bacon, cheese. Repeat another layer of these same ingredients.
Cover and refrigerate for 2 hours.
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