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Mexican Cornbread Salad

MyCookbook Recipe Database
MyCookbook Member: karah
Recipe Category: Salad
Recipe Preparation Level: easy
    16 oz pkg dry corn bread mix
    4 oz can chopped green chile peppers
    2 (15 oz) cans pinto beans, drained
    8 oz bottle Ranch dressing
    1 green bell pepper, chopped
    2 (15 oz) cans corn, drained
    2 tomatoes, chopped
    3 oz can bacon bits
    1/2 lb shredded Cheddar
    1 bunch green onions, sliced

    Make corn bread according to package directions, adding green chiles. Set aside, allow to cool and crumble. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 cheese and 1/2 green onions. Repeat layers. Cover, refrigerate 2 hours and serve chilled.

    Serves 10.

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