Mexican Cornbread Salad Popular Recipes

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Mexican Cornbread Salad

"This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer season barbeque."

Ingredients :

1 (8.5 ounce) package dry corn bread blend
1 (four ounce) can chopped green chile peppers
2 (sixteen ounce) cans pinto beans, tired
1 (sixteen ounce) bottle Ranch-style salad dressing
1 green bell pepper, chopped
2 (15.25 ounce) cans entire 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

Prepare corn bread blend in line with bundle directions, including inexperienced chiles. Set apart, allow to chill, and disintegrate.
Place 1/2 of cornbread in bottom of massive bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, half of chopped bell pepper, 1 can corn, 1 chopped tomato, half jar bacon bits, half of package deal cheese and 1/2 green onions. Repeat layers in equal order the use of last components, starting with crumbled cornbread.
Cover, refrigerate 2 hours and serve chilled.

Notes :

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