Chili Corn Bread Salad
Source of Recipe
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List of Ingredients
1 box corn bread mix (I use Jiffy)
1 can ( 4 oz. chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
pinch of sage
1 cup of mayonnaise
1 cup ( 8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans ( 15 ounces each) pinto beans, drained rinsed
2 cans whole kernel corn drained
3 medium tomatoes chopped
1 cup green pepper chopped
1 cup chopped green onion
10 bacon strips-cooked and crumbled
2 cups shredded cheddar cheese ( 8 ounces)
Recipe
Prepare cornbread according to package directions. Stir in the
chilis, cumin, sage and oregano. Spread in a greased 8 inch pan and
bake at 400 for 20-25 min or until a tooth pick comes out clean.
Cool. In a small bowl combine mayo, sour cream and dressing mix, set
aside. Crumble half the cornbread into a 13 inch by 9 inch by 2 inch
dish. Layer half the beans, mayonnaise mixture,, corn, tomatoes,
green pepper, onions, bacon and cheese. Repeat layers. Dish will be
very full. Refrigerate for at least 2 hours.
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