Chili-Cornbread Salad Recipe

12

Ingredients

8 1/2-oz. pkg. cornbread muffin mix
4-oz. can chopped green chiles
1/8 tsp. ground cumin
1/8 tsp. dried oregano
1/8 tsp. dried sage
1 c. mayonnaise
1 c. sour cream
1-oz. env. ranch salad dressing mix
2 15-oz. cans pinto beans, drained and rinsed
2 15-oz. cans corn, drained
3 tomatoes, chopped
1 c. green pepper, chopped
1 c. onion, chopped
10 slices bacon, crisply cooked and crumbled
2 c. shredded Cheddar cheese

Preparation

Step 1

Prepare cornbread according to package directions; stir in chiles and seasonings. Spread in a greased 8x8" baking pan. Bake at 400 degrees for 20-25 minutes, or until center test done; set aside to cool. In a small bowl, combine mayonnaise, sour cream and ranch dressing mix; set aside. Crumble half of the cornbread into a lightly greased 13x9" baking pan. Layer with half each of beans, mayonnaise mixture, corn, tomatoes, green pepper, onion, bacon and cheese. Repeat layers. Cover and refrigerate for two hours. Serves 12.