Mexican Cornbread Salad
Each and every bite has all of my favorite flavors.
Servings 10
Calories 155kcal
Equipment
Ingredients
- 8 ½ ounce corn bread mix
- Milk and eggs to make corn bread depending on the mix you're using
- 4 ounces fire-roasted diced green chiles
- 2 16 ounce pinto beans drained
- 1 16 ounce Ranch salad dressing
- 1 green bell pepper chopped
- 2 15 1/4 ounce sweet corn drained
- 2 tomatoes chopped
- 6 slices bacon cooked, drained, crumbled
- 8 ounces extra sharp Cheddar cheese shredded
- 1 bunch green onions chopped
Instructions
- Make the cornbread batter per package instructions.
- Stir in the green chiles and bake as directed.
- Let cool.
- In a glass bowl, crumble half of the cornbread. Spread out evenly.
- Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
- Repeat with another layer, starting with a layer of the remaining cornbread.
- Cover and refrigerate for at least 2 hours before serving.
Notes
Substitute pepper jack for the cheddar for a bit of a spicy kick.
Nutrition
Calories: 155kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 1mg