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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spicy cornbread salad with more spice, less calories and less juice that most Ingredients:
6 ounces cornbread mix, mexican style |
2/3 cup fat free milk |
1 egg |
4 1/2 ounce chopped green chiles |
1 ounce ranch dressing mix |
8 ounce fat free sour cream |
1 cup (8 ounce) fat free mayonnaise |
32 ounce pinto beans, rinsed and drained |
1 green bell pepper, chopped |
30 1/2 ounce whole kernel corn, drained |
3 large tomatoes, chopped |
10 strips bacon, cooked and crumbled |
16 ounce shredded cheddar cheese, low fat |
1 cup sliced green onions |
1 head iceberg lettuce, coarsely chopped |
Directions:
1. Prepare cornbread mix according to package directions, using milk and egg and adding green chiles; cool.
2. Combine dressing mix, sour cream, and mayonnaise.
3. Crumble half of cornbread mix into bowl, top with half each of pinto beans, bell pepper, corn, tomatoes, bacon, cheese, and onions.
4. Repeat layers, starting with rest of cornbread and ending with onions.
5. Cover and chill 2 hours.
6. Serve over lettuce.
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