This recipe came from a nurse friend at Monroe Surgical Hospital. Very good and pretty presentation also.
cook time45 Min
green onions, chopped
hidden valley buttermilk dressing mix, prepared as directed
black beans, drained
bell pepper, chopped fine
chopped chile peppers, drained
mexican cornbread mix, prepared as directed
bacon, cooked crisp and crumbled
cheddar cheese, grated
romaine lettuce head, shredded
tomatoes, chopped fine
How To Make
Prepare cornbread according to package directions. Add drained chile peppers before baking. Set aside and cool. Once cool, crumble.
Prepare salad dressing according to package directions. Set aside.
Layer a large bowl with half of each of cornbread, lettuce, tomatoes, black beans, mexicorn, bacon, green onions, and bell pepper.
Spoon half of dressing mix evenly over the top. Top with half of the grated cheese.
Repeat layers with remaining ingredients and dressing; then grated cheese. Cover and chill at least 2 hours before serving.
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