Mexican Corn Bread Salad |
| Name: |
Sherrie Balcom |
| Base: |
Dover AFB, DE |
| Recipe: |
1 package of cornbread
1 can chopped green chiles
1 16 oz bottle of ranch dressing
2 16 oz cans pinto beans, drained
1 green bell pepper
2 15 1/4 oz cans of whole kernal corn
2 large tomatoes chopped
1 3 oz can real bacon bits
1 8 oz package of shredded cheddar cheese
1 bunch of green onions sliced
Prepare corn bread mix according to package directions, adding the green chilis. Cool after baked. Crumble one-half cornbread into a large bowl(use glass trifle bowl, small punch bowl). Layer the remaining ingredients in the following order: 1 can beans, 1 cup salad dressing, 1/2 chopped green bell pepper, 1 can corn, 1 chopped tomato, 1/2 can bacon bits, 1/2 package of shredded cheddar cheese, and 1/2 sliced green onions. Repeat layers in the same order using remaining ingredients. Cover & refrigerate 2 hours. It is sooooooo good!!! |
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