Mexican Cornbread Salad Tasty Recipes

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Mexican Cornbread Salad

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

Ingredients :

1 (eight.5 ounce) bundle dry corn bread blend
1 (4 ounce) can chopped green chile peppers
2 (16 ounce) cans pinto beans, drained
1 (sixteen ounce) bottle Ranch-fashion 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 oz. Shredded Cheddar cheese
1 inexperienced onions

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H10M

Prepare corn bread blend in keeping with package guidelines, including inexperienced chiles. Set aside, allow to chill, and disintegrate.
Place half of cornbread in backside of huge bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, half of jar bacon bits, half of package cheese and half of green onions. Repeat layers in same order using ultimate components, beginning with crumbled cornbread.
Cover, refrigerate 2 hours and serve chilled.

Notes :

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