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| Mexican Cornbread Salad |
"This south-of-the-border cornbread salad is made with Mexican-inspired substances and is perfect for any summer season barbeque."
Ingredients :
- 1 (8.Five ounce) package dry corn bread mix
- 1 (4 ounce) can chopped inexperienced 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 complete kernel corn, drained
- 2 tomatoes, chopped
- 1 (3 ounce) can bacon bits
- eight ounces shredded Cheddar cheese
- 1 inexperienced onions
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 3H10M |
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- Prepare corn bread blend consistent with bundle instructions, adding inexperienced chiles. Set apart, allow to chill, and disintegrate.
- Place half of of cornbread in bottom of huge bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, half chopped bell pepper, 1 can corn, 1 chopped tomato, half of jar bacon bits, 1/2 bundle cheese and half inexperienced onions. Repeat layers in equal order the usage of last substances, starting with crumbled cornbread.
- Cover, refrigerate 2 hours and serve chilled.
Notes :
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