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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 8 |
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The longer it sits,the better it tastes. It's one of those recipes that everyone wants when they try it. Use low or no-fat sour cream and mayonnaise to reduce the calories in this dish. Ingredients:
1 (8 1/2 ounce) package cornbread mix |
1 (1 ounce) envelope ranch dressing mix |
1 cup sour cream |
1 cup mayonnaise |
1/2 cup green pepper, chopped |
1/2 cup sweet red pepper, chopped |
1/2 onion, chopped |
3 large tomatoes, chopped |
1 (16 ounce) can pinto beans, drained |
2 cups fresh corn or 2 cups frozen corn |
2 cups cheddar cheese, shredded |
10 slices cooked bacon, crumbled (optional) |
Directions:
1. Bake cornbread mix according to package instructions and crumble.
2. Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
3. In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
4. In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
5. Repeat layers with remaining ingredients.
6. Cover and store in refrigerator until ready to serve.
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