Chile Corn Bread Salad Recipe
Chile Corn Bread Salad is a mouth watering side dish recipe. An easy to prepare Chile Corn Bread Salad recipe wont let you forget its taste forever. So, give it a try and squander its taste!
Ingredients
| Corn bread envelope | 1 | |
| Green chiles | 1 Can (10oz), chopped | |
| Cumin | 1/8 Teaspoon | |
| Oregano | 1/8 Teaspoon | |
| Pinch of sage | ||
| Mayonnaise | 1 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Ranch salad dressing envelope | 1 | |
| Pinto beans | 2 Can (10oz), drained, rinsed | |
| Whole kernel corn | 2 Can (10oz), drained | |
| Tomatoes | 3 Medium, chopped | |
| Green bell peppers | 1 Cup (16 tbs), chopped | |
| 1 cup chopped green onions | ||
| 10 sliced bacon, crisp-cooked, crumbled | ||
| Cheddar Cheese | 8 Ounce, shredded | |
Directions
Prepare the corn bread batter using the package directions.
Stir in the chiles, cumin, oregano and sage.
Spread in a greased 8 -square baking pan.
Bake at 400 degrees for 20 to 25 minutes or until bread tests done.
Cool.
Combine the mayonnaise, sour cream and salad dressing mix in a small bowl and mix well.
Crumble half the corn bread into a 9xl3 baking pan.
Layer the beans, mayonnaise mixture, corn, tomatoes, bell peppers, green onions, bacon and Cheddar cheese over the corn bread layer in the order listed, 1/2 at a time.
Repeat the layers (pan will be quite full).
Chill, covered, for 2 hours.
Stir in the chiles, cumin, oregano and sage.
Spread in a greased 8 -square baking pan.
Bake at 400 degrees for 20 to 25 minutes or until bread tests done.
Cool.
Combine the mayonnaise, sour cream and salad dressing mix in a small bowl and mix well.
Crumble half the corn bread into a 9xl3 baking pan.
Layer the beans, mayonnaise mixture, corn, tomatoes, bell peppers, green onions, bacon and Cheddar cheese over the corn bread layer in the order listed, 1/2 at a time.
Repeat the layers (pan will be quite full).
Chill, covered, for 2 hours.
Chef
