Cornbread Mexican Dip (Salad) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This was brought to a scrapbooking party. Everyone loved it and asked for the recipe. Here it is. Ingredients:
1 (8 ounce) package jiffy cornbread mix, baked according to directions and cool |
1 (1 1/4 ounce) package buttermilk ranch salad dressing mix, made according to directions |
1 head romaine lettuce |
1 medium tomato, chopped |
1 (6 ounce) can mexican-style corn |
0.5 (15 ounce) can black beans, rinsed and drained |
1 cup four-cheese mexican blend cheese, shredded |
1 purple onion, sliced |
Directions:
1. Layer as follows: (makes 2 layers).
2. 1/2 cornbread, crumbled.
3. Romaine lettuce, torn and layer.
4. Chopped tomato.
5. Fiesta corn.
6. Black beans.
7. Mexican Cheese.
8. 1/2 ranch dressing
9. Repeat. Lay sliced onions on top. Serve with corn chips for dipping.
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