Tex-Mex Cornbread Salad

11 ingredients
3 steps

Ingredients

  • 1 (6 1/2 oz.) pkg. Martha White cornbread mix
  • 2 cans (15 oz. each) pinto beans, drained
  • 2 c. tomatoes, chopped
  • 1 c. green onions, chopped
  • 1/2 c. green pepper, chopped
  • 1/2 to 1/4 c. chopped and seeded jalapeno peppers
  • 12 strips bacon, cooked and crumbled
  • 2 c. Monterey Jack cheese, grated
  • 1 c. (8 oz.) sour cream
  • 1 c. salsa
  • sour cream and jalapeno slices (if desired for garnish)

Directions

  1. 1
    Prepare cornbread according to package directions.
  2. 2
    Crumble 1/2 of cornbread into bottom of a large serving bowl.
  3. 3
    Top with half of beans.

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