Mexican Cornbread Salad
Ingredients
-
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
-
1 (4 ounce) can diced green chile peppers, drained
-
⅓ 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
Directions
-
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.
