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Ingredients
- 1 Package Jiffy Corn Bread Mix
- 1 Can Green Chiles, Ortega, chopped,
- , Undrained
- 1/8 teaspoon ground cumin
- 1/8 teaspoon oregano
- pinch rubbed sage
- Dressing
- 1 Cup mayonnaise
- 1 Cup sour cream, 8 oz
- 1 envelope ranch dressing mix
- Layers
- 2 Cans pinto beans, rinsed & drained
- 2 Cans whole kernal corn, drained
- 3 medium tomatoes, chopped
- 1 Cup green peppers, chopped
- 1 Cup green onion, chopped
- 10 bacon strips, fried & crumbled
- 2 Cups cheddar cheese, shredded, 8 oz
Details
Preparation
Step 1
Prepare corn bread according to package directions. Stir in the chili's, cumin, oregano & sage. Spread in greased 8" square pan. Bake @ 400 degrees for 20 to 25 minutes or until a toothpick inserted at the center comes out clean. Cool.
In a small bowl combine mayonnaise, sour cream and dressing mix; set aside.
Crumble 1/2 of the corn bread in a 13"X9"x2" dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon & cheese. Repeat layers. (Dish will be very full)
Cover and refrigerate for at least 2 hours.
Yields 12 servings.
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