Tex-Mex Cornbread Salad

Name: Tex-Mex Cornbread Salad
Ingredients: 1 pkg. Martha White Mexican cornbread mix, prepared according to pkg. directions; 2 (15 oz.) cans pinto beans, drained; 2 c. chopped tomatoes; 1 c. chopped green onions; 1/2 c. chopped green pepper; 1/4 to 1/2 c. chopped and seeded jalapeno peppers; 12 strips bacon, cooked and crumbled; 2 c. Monterey Jack cheese; 1 c. dairy sour cream; 1 c. salsa; jalapeno pepper slices (optional); additional sour cream (optional)

12 ingredients

9 steps

Ingredients

1 pkg. Martha White Mexican cornbread mix, prepared according to pkg. directions
2 (15 oz.) cans pinto beans, drained
2 c. chopped tomatoes
1 c. chopped green onions
1/2 c. chopped green pepper
1/4 to 1/2 c. chopped and seeded jalapeno peppers
12 strips bacon, cooked and crumbled
2 c. Monterey Jack cheese
1 c. dairy sour cream
1 c. salsa
jalapeno pepper slices (optional)
additional sour cream (optional)

Directions

1

Crumble half of prepared cornbread into bottom of large serving bowl.
2

Top with half of beans.
3

In another bowl, combine tomatoes, onions, green pepper and jalapeno pepper; blend well. Spread half of vegetable mixture over beans.
4

Sprinkle with half the bacon and half of the cheese.
5

Stir together sour cream and salsa in small bowl; spread half of dressing over cheese.
6

Repeat layering procedure with remaining cornbread, beans, vegetables, bacon, cheese and dressing.
7

Garnish with sour cream and jalapeno pepper slices, if desired.
8

Cover tightly and chill two to three hours before serving.
9

Makes six to eight servings.