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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mexican Cornbread Salad Recipe

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This recipe for Mexican Cornbread Salad is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz package corn bread mix
4 oz can chopped green chile peppers
1 15oz cans pinto beans, drained
16 oz bottle ranch style salad dressing
1 green pepper chopped
1 15.25oz cans whole kernel corn, drained
2 tomatoes chopped
3oz can bacon bits
8 oz shredded cheddar cheese
Scallions
Directions:
Directions:
Prepare corn bread mix according to package directions, adding green chilies before baking. Set aside, allow to cool and crumble.

Place half of cornbread in bottom of large bowl. Evenly layer with 1 can beans, 1 cup salad dressing, 1/2 green pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 cheese and 1 or 2 chopped green onions. Repeat layers in same order using remaining ingredients beginning with corn bread.

Cover and refrigerate 2 hours and serve chilled.
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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