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cornbread mix green chilies ground cumin oregano mayonnaise sour cream ranch dressing pinto beans whole kernel corn tomatoes green pepper green onion bacon Cheddar cheese
Viewed: 27 - Published at: 3 years agoIngredients
- 1 (8 1/2 ounce) cornbread mix
- 1 (4 ounce) can green chilies, chopped
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried oregano
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (1/2 ounce) ranch dressing mix
- 2 (15 1/4 ounce) cans pinto beans, rinsed and drained
- 2 (15 1/4 ounce) cans whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup chopped green pepper
- 1 cup chopped green onion
- 10 slices bacon, strips cooked and crumbled
- 2 cups shredded cheddar cheese
Method
- Prepare corn bread batter according to package directions.
- Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
- In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish.
- Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
- Cover and refrigerate for 2 hours.
