Mexican Cornbread Salad

Mexican Cornbread Salad

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This south-of-the-border cornbread salad is made later Mexican-inspired ingredients and is unconditional for any summer barbeque.

The ingredient of Mexican Cornbread Salad

  1. 1 (8.5 ounce) package dry corn bread mix
  2. 1 (4 ounce) can chopped green chile peppers
  3. 2 (16 ounce) cans pinto beans, drained
  4. 1 (16 ounce) bottle Ranch-style salad dressing
  5. 1 green distress pepper, chopped
  6. 2 (15.25 ounce) cans cumulative kernel corn, drained
  7. 2 tomatoes, chopped
  8. 1 (3 ounce) can bacon bits
  9. 8 ounces shredded Cheddar cheese
  10. 1 green onions

The instruction how to make Mexican Cornbread Salad

  1. Prepare corn bread mix according to package directions, adding green chiles. Set aside, inherit to cool, and crumble.
  2. Place half of cornbread in bottom of large bowl. Evenly accrual later than 1 can of beans, 1 cup salad dressing, 1/2 chopped apprehension pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using enduring surviving ingredients, arrival following crumbled cornbread.
  3. Cover, refrigerate 2 hours and promote chilled.

Nutritions of Mexican Cornbread Salad

calories: 719.3 calories
carbohydrateContent: 57.7 g
cholesterolContent: 53.7 mg
fatContent: 46.3 g
fiberContent: 6.9 g
proteinContent: 22 g
saturatedFatContent: 12.3 g
servingSize:
sodiumContent: 2257.9 mg
sugarContent: 10.7 g
transFatContent:
unsaturatedFatContent:

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