TabyanInn

This is a great dish to have during the summer. The cornbread can be made ahead, and you don’t need to heat up the house!

Ingredients:

• 1 Hidden Valley Ranch mix package
• 1 cup sour cream
• 1 cup mayonnaise
• 1 9 inch pan Tex Mex cornbread, crumbled
• (2) 16 oz. cans pinto beans, drained
• 3 large tomatoes, chopped
• ½ cup green pepper, chopped
• ½ cup green onions, chopped
• 2 cups (8 oz.) cheddar cheese, shredded
• 10 slices bacon, cooked and crumbled
• (2) 17 oz. cans whole corn, drained

How To Make:

To prepare the TexMex cornbread, add 1 4 oz. can chopped green chilies and a pinch of sage to your favorite corn bread recipe that yields a 9” pan. Bake as directed.

Combine salad dressing mix, sour cream and mayonnaise. Set aside.

Crumble the cornbread in a large bowl. Place ½ of the crumbled cornbread in the bottom of another large serving bowl. Top with ½ of the pinto beans.

In a medium bowl, combine tomatoes, green pepper and onions. Layer ½ of mixture over beans.

Layer ½ of the cheese, bacon, corn and the reserved salad dressing.

Repeat layers using remaining ingredients. Garnish as desired.

Chill 2-3 hours before serving.

Prep time: 30 min. Cook time: 3 hours to chill. Serves: 12.

Notes

Source: Cyd King.

#recipes