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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 (6 ounce) package mexican cornbread mix |
1 (4 1/2 ounce) can chopped green chilies |
1 dash sage |
1 (1 ounce) package ranch dressing mix |
1 (8 ounce) container sour cream |
1 cup mayonnaise |
2 (16 ounce) cans pinto beans, drained |
1 cup bell pepper |
2 (15 ounce) cans whole kernel corn, drained |
3 large tomatoes, chopped |
10 slices bacon, cooked and crumbled |
1 (8 ounce) package cheddar cheese |
1 cup green onion |
Directions:
1. Prepare cornbread, adding green chilies and sage; COOL.
2. Combine Ranch dressing mix, sour cream, and mayo;set aside.
3. Crumble 1/2 cornbread into big bowl.
4. Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
5. REPEAT LAYERS.
6. Cover and chill 2 hours.
7. Serve in lettuce lined bowls, top with tomato wedges.
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