mexican corn bread salad

Name: Mexican corn Bread Salad
Prep time: 1 h
Cook time: 2 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 ounce(s) package dry ranch-style dressing mix; 1 cup(s) sour cream; 1 cup(s) mayonaise; 6 - corn bread muffins; 2 can(s) 16 ounce cans of pinto beans, rinsed and drained; 1 - green bell pepper chopped; 1 package(s) 16 ounce frozen corn, thawed; 3 - large tomatoes; 10 slice(s) bacon cooked and crumbled; 2 cup(s) (8 ounces) shredded mexican cheese blend; 6 - scallions sliced

24 Pinches

Club Recipes

The Villages, FL

Updated on Aug 3, 2014

by: Jane Swafford Part of the cook time is baking corn muffins

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prep time 1 Hr

cook time 2 Hr

method No-Cook or Other

yield 8 serving(s)

Ingredients

1 ounce package dry ranch-style dressing mix
1 cup sour cream
1 cup mayonaise
6 - corn bread muffins
2 cans 16 ounce cans of pinto beans, rinsed and drained
1 - green bell pepper chopped
1 package 16 ounce frozen corn, thawed
3 - large tomatoes
10 slices bacon cooked and crumbled
2 cups (8 ounces) shredded mexican cheese blend
6 - scallions sliced

How To Make mexican corn bread salad

Step 1

In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside

Step 2

Crumble half of the corn muffins into a large glass bowl or trifle dish.
Step 3

Place a layer of beans over corn muffins, then bell pepper, dressing mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and scallions.
Step 4

Cover and chill at least 2 hours before serving.
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