mexican corn bread salad
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by: Jane Swafford Part of the cook time is baking corn muffins
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yield
8 serving(s)
prep time
1 Hr
cook time
2 Hr
method
No-Cook or Other
Ingredients For mexican corn bread salad
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1 ozpackage dry ranch-style dressing mix
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1 csour cream
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1 cmayonaise
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6corn bread muffins
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2 can16 ounce cans of pinto beans, rinsed and drained
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1green bell pepper chopped
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1 pkg16 ounce frozen corn, thawed
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3large tomatoes
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10 slicebacon cooked and crumbled
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2 c(8 ounces) shredded mexican cheese blend
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6scallions sliced
How To Make mexican corn bread salad
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1In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside
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2Crumble half of the corn muffins into a large glass bowl or trifle dish.
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3Place a layer of beans over corn muffins, then bell pepper, dressing mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and scallions.
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4Cover and chill at least 2 hours before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mexican corn Bread Salad:
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