Mexican Cornbread Salad

Submitted by paula giles

• Ready In: 40mins
• Ingredients: 13
• Serves: 8

ingredients

• 1 (6 ounce) package Mexican cornbread mix
• 1 (4 1/2 ounce) can chopped green chilies
• 1 dash sage
• 1 (1 ounce) package ranch dressing mix
• 1 (8 ounce) container sour cream
• 1 cup mayonnaise
• 2 (16 ounce) cans pinto beans, drained
• 1 cup bell pepper
• 2 (15 ounce) cans whole kernel corn, drained
• 3 large tomatoes, chopped
• 10 slices bacon, cooked and crumbled
• 1 (8 ounce) package cheddar cheese
• 1 cup green onion

directions

1. Prepare cornbread, adding green chilies and sage; COOL.
2. Combine Ranch dressing mix, sour cream, and mayo;set aside.
3. Crumble 1/2 cornbread into big bowl.
4. Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
5. REPEAT LAYERS.
6. Cover and chill 2 hours.
7. Serve in lettuce lined bowls, top with tomato wedges.

Reviews

[Grandma Deb]

I made this today for our 4th of July party. Makes such a huge salad that I cut it in half (the cornbread made with green chiles that you don't use are great as a snack or with a salad). A favorite with my sisters and myself!!

 

[adopt a greyhound]

Love this salad, used left over Recipe #57131, and Recipe #172900. Put two slices bacon on top with green onion and tomato.

 

[rosslare]

Very good! I used left over corn bread and added 1/3 cup of salsa on top of the tomatoes.

 

[Chef Doozer]

I served this for Christmas dinner with fish tacos. It didn't go over very well. I thought it was okay but the sour cream/mayo part seemed to be a bit too much in quantity. I had tons left over even though I only made half the dish.

 

[barreras.family]

Oh my! Oh my! Wasn't sure what my kids would think of this, but both hubby and kids LOVED this. I actually served it warm and it is just as good. Would be fun with a layer of greens as someone suggested. It's a keeper!