March 26, 2010

Chili Corn Bread Salad

* 12 Servings
* Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

* 1 package (8-1/2 ounces) corn bread/muffin mix
* 1 can (4 ounces) chopped green chilies, undrained
* 1/8 teaspoon ground cumin
* 1/8 teaspoon dried oregano
* Pinch rubbed sage
* 1 cup mayonnaise
* 1 cup (8 ounces) sour cream
* 1 envelope ranch salad dressing mix
* 2 cans (15 ounces each) pinto beans, rinsed and drained
* 2 cans (15-1/4 ounces each) whole kernel corn, drained
* 3 medium tomatoes, chopped
* 1 cup chopped green pepper
* 1 cup chopped green onions
* 10 bacon strips, cooked and crumbled
* 2 cups (8 ounces) shredded cheddar cheese

Directions

* Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
* In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 12 servings.
this was emailed to me, from someone

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