Chile Cornbread Salad

Name: Chile Cornbread Salad
Ingredients: 1 (8 1/2 ounce) package cornbread mix; 1 (4 ounce) canchopped green chilies, undrained; 18 teaspoon ground cumin; 18 teaspoon dried oregano; 1 pinch rubbed sage; 1 cup mayonnaise (Hellman's or Best Foods); 1 (8 ounce) carton sour cream; 1 (1 5/8 ounce) envelope dry ranch dressing mix; 2 (15 1/2 ounce) cans pinto beans, drain & rinse; 2 (15 1/2 ounce) cans whole kernel corn, drained; 3 medium tomatoes, chopped; 1 cup chopped green bell pepper; 1 cup chopped green onion; 10 slices bacon, strips cooked and crumbled; 2 cups shredded cheddar cheese

15 ingredients

11 steps

Ingredients

1 (8 1/2 ounce) package cornbread mix
1 (4 ounce) canchopped green chilies, undrained
18 teaspoon ground cumin
18 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise (Hellman's or Best Foods)
1 (8 ounce) carton sour cream
1 (1 5/8 ounce) envelope dry ranch dressing mix
2 (15 1/2 ounce) cans pinto beans, drain & rinse
2 (15 1/2 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
10 slices bacon, strips cooked and crumbled
2 cups shredded cheddar cheese

Directions

1

Preheat oven to 400 degrees.
2

Prepare cornbread as package directions.
3

Stir in chiles, cumin, oregano and sage.
4

Spread in greased 8 inch square pan.
5

Bake 20-25 minutes until toothpick is clean.
6

Cool completely.
7

In small bowl, combine mayonnaise, sour cream and dressing mix, set aside.
8

Crumble half of the cornbread into a 9x13 dish.
9

Layer with half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
10

Repeat layers.
11

Cover and refrigerate for 2 hours before serving.

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