TEX-MEX CORNBREAD SALAD

Tex-Mex Cornbread Salad image

Provided by Diana Thompson

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 13

Previous Next

1 package cornbread mix, prepared as directed
2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, drained
3 tomatoes, seeded and chopped
1 bunch green onion, chopped
1 small green pepper, diced
2 jalapeno peppers, seeded and diced
12 strips bacon, cooked crisply and crumbled
2 cups monterey jack cheese, shredded
34 ounces whole kernel corn, drained
1 cup sour cream
1 cup salsa
1 cup mayonnaise
1 package dry ranch dressing mix

Steps:

Use a deep glass bowl or small punch bowl.
Crumble half of the baked cornbread in the bottom of the bowl.
Top with half of the beans.
In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
Repeat the process with the remaining ingredients.
Cover and chill for several hours before serving.
Garnish with a little shredded Cheddar cheese if desired.