Ingredients for Tex Mex Cornbread Salad
- Cornbread Mix
- Pinto Beans
- 1 cup diced tomatoes
- Green Onion
- 1/2 cup diced green bell pepper
- 1-2 jalapeños, finely minced
- 4 slices cooked bacon, crumbled
- Monterey Jack Cheese
- Whole Kernel Corn
- 1/2 cup sour cream
- 1/4 cup salsa
- 2 tablespoons mayonnaise
- Dry Ranch Dressing Mix
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How to Make Tex Mex Cornbread Salad
- Preheat oven to 350°F (175°C). Bake 1 box (8.5 oz) cornbread mix according to package directions. Let cool completely then crumble.
- In a large (at least 4-quart) glass bowl, layer half of the crumbled cornbread.
- Top with 1 (15-ounce) can of black beans, rinsed and drained.
- In a medium bowl, combine 1 cup diced tomatoes, 1/2 cup diced red onion, 1/2 cup diced green bell pepper, and 1-2 jalapeños, finely minced (adjust to your spice preference).
- Spread half of the tomato mixture evenly over the beans.
- Sprinkle with 4 slices cooked bacon, crumbled; 1/2 cup shredded cheddar cheese; and 1/2 cup frozen or canned corn, thawed.
- In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup salsa, 2 tablespoons mayonnaise, and 1 packet ranch dressing mix.
- Spread half of the sour cream mixture over the corn.
- Repeat layers 2-8 with the remaining ingredients.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
- Garnish with extra shredded cheddar cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
43g
Fat
47g
Carbs
20g
