{soups-salads-and-salad-dressings} CHILI CORN BREAD SALAD

* Exported from MasterCook *

CHILI CORN BREAD SALAD

Recipe By :Kelly Newsom, Jenks, Oklahoma
Serving Size : 12 Preparation Time :0:00
Categories : Beans Corn
Mexican Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8 oz.) package corn bread/muffin mix
1 (4 oz.) can chopped green chilies -- undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
pince rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 (15 oz.) cans pinto beans -- rinsed and drained
2 ( 15 1/4 oz.) cans whole kernel corn -- drained
3 medium tomatoes -- chopped
1 cup green bell pepper -- chopped
1 cup green onions -- chopped
10 bacon strips -- cooked and crumbled
2 cups cheddar cheese -- shredded

1. Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-inch square baking pan. Bake at 400��� for 20 to 25 minutes or until a tooth pick inserted near the center comes out clean. Cool.

2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13x9 inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours

Description:
"A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-together and also supply copies of the recipe. I never have any leftover salad or recipes. - Kelly Newsom`"
Source:
"Taste of Home 2017"
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Per Serving (excluding unknown items): 532 Calories; 29g Fat (48.1% calories from fat); 22g Protein; 49g Carbohydrate; 18g Dietary Fiber; 39mg Cholesterol; 327mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0





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Another Great Group of *~ Beth ~*
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