Chili Cornbread Salad

Name: Chili Cornbread Salad
Ingredients: 1 pkg. corn meal mix; 1 can green chilies (undrained); 1/8 tsp. cumin; 1/8 tsp. dried oregano; 1 pinch sage; 1 c. mayonnaise; 1 c. sour cream; 1 envelope Ranch salad dressing mix; 2 cans pinto beans, rinsed and drained; 3 cans corn (whole kernel), drained; 3 medium tomatoes, chopped; 1 c. green pepper, chopped; 1 c. green onions; 10 bacon strips, cooked; 2 c. shredded Cheddar cheese

15 ingredients

8 steps

Ingredients

1 pkg. corn meal mix
1 can green chilies (undrained)
1/8 tsp. cumin
1/8 tsp. dried oregano
1 pinch sage
1 c. mayonnaise
1 c. sour cream
1 envelope Ranch salad dressing mix
2 cans pinto beans, rinsed and drained
3 cans corn (whole kernel), drained
3 medium tomatoes, chopped
1 c. green pepper, chopped
1 c. green onions
10 bacon strips, cooked
2 c. shredded Cheddar cheese

Directions

1

Prepare cornbread mix; stir in green chilies, cumin, oregano and sage.
2

Bake at 400°, then cool.
3

In small bowl, combine mayo, sour cream and dressing mix.
4

Set aside.
5

Crumble 1/2 cornbread in 13 x 9 dish or larger.
6

Layer with 1/2 beans, mayo mix, corn, tomatoes, green peppers, onion, bacon and cheese.
7

Layer cornbread with rest of ingredients.
8

Cover; refrigerate for 2 hours.