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food.com

Mexican Cornbread Salad

5.0(13)

Make and share this Mexican Cornbread Salad recipe from Food.com.

by paula giles·published 2002-08-05

Open original recipe

One Dish Meal

Servings

8

8 serving(s)

Total time

40 min

prep 20 min

Calories / serving

495 kcal

Ingredients (13)

serves

1 (6 ounce) package Mexican cornbread mix
1 (4 1/2 ounce) can chopped green chilies
1 dash sagesage
1 (1 ounce) package ranch dressing mix
1 (8 ounce) container sour creamsour-cream
1 cup mayonnaisemayonnaise
2 (16 ounce) cans pinto beans, drainedpinto-beans
1 cup bell pepperbell-pepper
2 (15 ounce) cans whole kernel corn, drainedcorn
3 large tomatoes, choppedtomato
10 slices bacon, cooked and crumbledbacon
1 (8 ounce) package cheddar cheesecheddar
1 cup green onionscallion

Instructions (7 steps)

01Prepare cornbread, adding green chilies and sage; COOL.
02Combine Ranch dressing mix, sour cream, and mayo;set aside.
03Crumble 1/2 cornbread into big bowl.

04Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.

05REPEAT LAYERS.

06Cover and chill 2 hours.

07Serve in lettuce lined bowls, top with tomato wedges.

Nutrition (per serving)

Calories: 495 kcal
Protein: 23 g
Fat: 22 g
Saturated fat: 11 g
Carbs: 57 g
Fiber: 14 g
Sugar: 8 g
Sodium: 649 mg
Cholesterol: 52 mg

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