Tex-Mex Cornbread Salad
10 ingredients
5 steps
Ingredients
- 1 (6 1/2 oz.) pkg. cornbread mix, prepared to directions
- 2 (15 oz.) cans pinto beans, drained
- 2 c. chopped tomatoes
- 1 c. chopped green onion
- 1/2 c. chopped green pepper
- 1/4 to 1/2 c. chopped and seeded jalapeno peppers
- 1 c. (8 oz.) sour cream
- 1 c. salsa
- 12 strips bacon, cooked and crumbled
- 2 c. grated Monterey Jack cheese
Directions
-
1Crumble half of the prepared cornbread into the bottom of a large serving bowl. Top with half of the beans.
-
2In another bowl, combine the tomatoes, onion, green pepper and jalapeno peppers. Blend well. Spread half of the vegetable mixture over the beans. Sprinkle on half of the bacon and half of the cheese. Stir together the sour cream and salsa.
-
3Spread half of the dressing over the cheese. Repeat layering procedure with remaining ingredients.
-
4Garnish with sour cream and jalapeno slices, if desired.
-
5Cover tightly and chill 2 to 3 hours.
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