jalapeno cornbread stackup salad
This is a favorite with my family. I always make one for a family get together and is always a big hit..If you can make this a couple of days ahead of time it is so much better when it has time to season...I can bet your family will ask for a repeat!Happy Cooking!!!!!!!!!
prep time
30 Min
cook time
10 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- 2 boxes jiffy corn bread mix
- 2 tablespoons chopped jalapenos
- 3 cans mexican style corn (drained)
- 3 cans pinto beans with jalapenos (drained)
- 1 1/2 cups grape tomatoes or cherry tomatoes (chopped)
- 1 small black olives (for garnish on top)
- 1 package original velveeta cheese shredds
- 1 package velveeta pepper jack cheese shredds
- 3 bunches green onions (chopped)
- 2 bottles ranch style dressing (16 oz. bottles)
How To Make jalapeno cornbread stackup salad
-
Step 1Mix cornbread by directions and add jalapenos.Cook till done. Let cool completely. Crumble into small pieces.
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Step 2In a LARGE bowl, start your layers with cornbread first ,beans ,corn ,green onions, cheese (mix both cheeses together before you start), tomatoes and then add ranch dressing. Repeat layers ending with cornbread and then garnish with beans , corn ,cheese and black olives and a dollop of ranch in the center.
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Step 3Put in fridge , if you can make a day or so ahead of time, it is so much better.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Side Dishes
Category:
Other Salads
Category:
Other Breads
Method:
Bake
Culture:
American
Ingredient:
Bread
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