1 small green bell pepper, chopped (I just sprinkled about 1/4 cup in each layer)
2 cans pinto beans, drained
2 cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup green onions, chopped
10 slices crisp bacon, crumbled
8 ounce package cheddar cheese, grated
Instructions
Prepare cornbread according to package directions while adding the green chilies and sage to the cornbread mix before baking. Bake per package instructions. Let cool. Crumble half of the cornbread in bottom of a trifle bowl or large oval casserole dish. Spread half of the pinto beans over cornbread, followed by half of the dressing mixture. Spread half of each the green bell peppers, then onions and tomatoes, then corn, then bacon, and ending with the cheese. Repeat this process ending with the cheese.
Originally Submitted
11/19/2010
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You can add this Mexican Cornbread Salad recipe to your own private DesktopCookbook.