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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.