Tex-Mex Cornbread Salad
Tex-Mex Cornbread Salad is an moderately easy dinner. Made with 1 (6 1/2 oz.) pkg. cornbread mix, 2 (15 oz.) cans pinto beans, drained, 2 c. chopped tomatoes, 1 c. chopped green onion and 1/2 c. chopped green pepper, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Crumble 1/2 prepared cornbread into bottom of large serving bowl.
Top with 1/2 beans.
In another bowl combine tomatoes, onion, green pepper and jalapeño peppers; blend well.
Spread half of vegetable mixture over beans.
Sprinkle with half the bacon and half the cheese.
Stir together the salsa and sour cream in small bowl.
Spread half dressing over cheese.
Repeat layering procedure with remaining cornbread, beans, vegetables, bacon, cheese and dressing.
Cover tightly.
Chill 2 to 3 hours.
🍷 Perfect Pairings
Complete your meal with these
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