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    Chile-Cornbread Salad


    Source of Recipe


    RC


    1 (8 oz.) package cornbread mix, such as "Jiffy" brand
    1 (4 oz.) can chopped green chiles
    1 (1 oz.) package Ranch-style dressing mix
    1 (8 oz.) container sour cream
    1 cup mayonnaise
    2 (15 oz.) cans pinto beans, rinsed and drained
    1 cup chopped green bell pepper
    2 (15 1/4 oz.) cans whole kernel corn, drained
    3 large tomatoes, chopped
    10 bacon slices, cooked and crumbled
    2 cups (8 oz.) shredded Cheddar cheese
    1 cup sliced green onions


    Prepare cornbread mix according to package directions adding chopped green chiles; cool.

    Combine dressing mix, sour cream, and mayonnaise; set aside.

    Crumble half of cornbread into a large bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients Repeat layers. Cover and chill overnight.

 

 

 


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