Sunday, November 15, 2009

Chile Corn Bread Salad

Chili Cornbread Salad
(Southern Living)

1 (6 oz.) package Mexican Cornbread Mix
1 (4.5-oz) can chopped green chilis (optional)
1 (1 oz) package Ranch dressing mix
1 (8 oz.) container light sour cream
1 cup light mayonnaise
2 (16 oz.) cans pinto beans, rinsed and drained
1 green bell pepper, chopped
2 (15 oz.) cans whole kernel corn, drained
3 tomatoes, chopped
10 bacon slices cooked and crumbled
2 cups (8 oz.) shredded cheddar cheese
1 cup sliced green onions
Lettuce leaves

PREPARE cornbread mix according to package directions, adding chopped green chilies, if preferred; cool.
COMBINE dressing mix, sour cream and mayonnaise

CRUMBLE half of cornbread into a large bowl. Top with half of each of pinto beans, sour cream mixture, chopped bell pepper, and next 5 ingredients. Repeat layers, starting with cornbread and ending with green onions.

COVER and chill 2 hours. Serve salad in lettuce-lined bowls.
**Serving a salsa on the side is a nice addition.