Mexican Cornbread Salad

Name: Mexican Cornbread Salad
Ingredients: 1 (8.5 ounce) package dry corn bread mix; 1 (4 ounce) can chopped green chile peppers; 2 (16 ounce) cans pinto beans, drained; 1 (16 ounce) bottle Ranch-style salad dressing; 1 green bell pepper, chopped; 2 (15.25 ounce) cans whole kernel corn, drained; 2 tomatoes, chopped; 1 (3 ounce) can bacon bits; 8 ounces shredded Cheddar cheese; 1 green onions

10 ingredients

3 steps

Ingredients

1 (8.5 ounce) package dry corn bread mix
1 (4 ounce) can chopped green chile peppers
2 (16 ounce) cans pinto beans, drained
1 (16 ounce) bottle Ranch-style salad dressing
1 green bell pepper, chopped
2 (15.25 ounce) cans whole kernel corn, drained
2 tomatoes, chopped
1 (3 ounce) can bacon bits
8 ounces shredded Cheddar cheese
1 green onions

Directions

1

Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
2

Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
3

Cover, refrigerate 2 hours and serve chilled.