Mexican Cornbread Salad

Name: Mexican Cornbread Salad
Total time: 180
Yield: 8
Ingredients: 1 (8.5 ounce) package corn muffin mix (such as Jiffy®); 1 (4 ounce) can diced green chile peppers, drained; 0.333 cup milk; 1 large egg; 2 (16 ounce) cans pinto beans, drained; 1 (16 ounce) bottle Ranch-style salad dressing; 1 medium green bell pepper, chopped; 2 (15.25 ounce) cans whole kernel corn, drained; 2 medium tomatoes, chopped; 1 (3 ounce) can bacon bits; 1 (8 ounce) package shredded Cheddar cheese; 1 green onion, thinly sliced

Recipe by Jackie from allrecipes.com

Dinner 3 Hr.

Ingredients

8 servings

•

1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
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1 (4 ounce) can diced green chile peppers, drained
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0.333 cup milk
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1 large egg
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2 (16 ounce) cans pinto beans, drained
•

1 (16 ounce) bottle Ranch-style salad dressing

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1 medium green bell pepper, chopped
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2 (15.25 ounce) cans whole kernel corn, drained
•

2 medium tomatoes, chopped
•

1 (3 ounce) can bacon bits
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1 (8 ounce) package shredded Cheddar cheese
•

1 green onion, thinly sliced

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.
Cover and refrigerate until chilled, about 2 hours.