JALAPENO CORNBREAD STACKUP SALAD

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Jalapeno Cornbread Stackup Salad image

This is a favorite with my family. I always make one for a family get together and is always a big hit..If you can make this a couple of days ahead of time it is so much better when it has time to season...I can bet your family will ask for a repeat!Happy Cooking!!!!!!!!!

Provided by Kathy Harrell @littlekitty

Categories     Vegetables

Number Of Ingredients 10

2 box(es) jiffy corn bread mix
2 tablespoon(s) chopped jalapenos
3 can(s) mexican style corn (drained)
3 can(s) pinto beans with jalapenos (drained)
1 1/2 cup(s) grape tomatoes or cherry tomatoes (chopped)
1 small black olives (for garnish on top)
1 package(s) original velveeta cheese shredds
1 package(s) velveeta pepper jack cheese shredds
3 bunch(es) green onions (chopped)
2 bottle(s) ranch style dressing (16 oz. bottles)

Steps:

  • Mix cornbread by directions and add jalapenos.Cook till done. Let cool completely. Crumble into small pieces.
  • In a LARGE bowl, start your layers with cornbread first ,beans ,corn ,green onions, cheese (mix both cheeses together before you start), tomatoes and then add ranch dressing. Repeat layers ending with cornbread and then garnish with beans , corn ,cheese and black olives and a dollop of ranch in the center.
  • Put in fridge , if you can make a day or so ahead of time, it is so much better.

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