Name: Mexican Cornbread Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Corn muffin mix (such as Jiffy®) - 1 (8.5 ounce) package; Diced green chile peppers, drained - 1 (4 ounce) can; Milk - ⅓ cup; Egg - 1 large; Pinto beans, drained - 2 (16 ounce) cans; Ranch-style salad dressing - 1 (16 ounce) bottle; Green bell pepper, chopped - 1 medium; Whole kernel corn, drained - 2 (15.25 ounce) cans; Tomatoes, chopped - 2 medium; Bacon bits - 1 (3 ounce) can; Shredded Cheddar cheese - 1 (8 ounce) package; Green onion, thinly sliced - 1

Ingredients for - Mexican Cornbread Salad

1. Corn muffin mix (such as Jiffy®) 1 (8.5 ounce) package

2. Diced green chile peppers, drained 1 (4 ounce) can

3. Milk ⅓ cup

4. Egg 1 large

5. Pinto beans, drained 2 (16 ounce) cans

6. Ranch-style salad dressing 1 (16 ounce) bottle

7. Green bell pepper, chopped 1 medium

8. Whole kernel corn, drained 2 (15.25 ounce) cans

9. Tomatoes, chopped 2 medium

10. Bacon bits 1 (3 ounce) can

11. Shredded Cheddar cheese 1 (8 ounce) package

12. Green onion, thinly sliced 1

How to cook deliciously - Mexican Cornbread Salad

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.

2 . Stage

Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.

3 . Stage

Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.

4 . Stage

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.

5 . Stage

Cover and refrigerate until chilled, about 2 hours.