MEXICAN CORNBREAD DIP

Mexican Cornbread Dip image

Number Of Ingredients 12

16 ounce Cornbread mix
1 can green chilies, chopped 4 oz
1 can Chili Beans, rinsed and drained
1 can Black Beans, rinsed and drained
2 cans Mexicorn
1 green and/or red pepper, chopped
1 bunch green onion, chopped
2-3 tomatoes, chopped
12 ounces Cheddar Jack Cheese
16 oz bottle Ranch or Southwest or Chipotle Ranch Dressing
1/2 packet Taco seasoning
1 jar Salsa

Steps:

Prepare cornbread per pacakge directions, adding in the can of drained green chilies. Bake and allow to cool. Crumble cornbread into small chunks and set aside.
Mix entire bottle of Ranch Dressing with 1/2 Taco Seasoning packet. Can use more taco seasoning to taste.
In a large bowl, cover the bottom with a THIN layer of dressing ix. Layer crumbled cornbread on top of dressing. Drizzle a layer of Ranch dressing mix over the top. Add a few small spoons of salsa evenly over the top. Layer chili beans, black beans, mexicorn, onions an cheese. Add more dressing and salsa and another layer of cornbread. Add more dressing and green pepper, tomato and cheese. Add another lay of dressing mix, and repeat layers until all ingredients are used up. DO NOT SKIMP ON DRESSING! (The key is to layer dressing on both "sides" of the crumbled cornbread so that it isn't too dry.). Top with a final layer of shredded cheese, tomatoes and green peppers.
Cover and allow dip to refrigerate at least 4 hours before serving so that the flavors mingle. Serve with chips or use as a side disk with your favorite Mexican entree. YUMMY!
NOTE: MAY NEED EXTRA DRESSING MIX.