Ingredients
- 1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (9 inch) pan Tex-Mex cornbread, crumbled (recipe below)
- 2 (16 oz.) can pinto beans, drained
- 3 lg. tomatoes, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped green onions
- 2 cups shredded Cheddar cheese
- 10 slices bacon, cooked and crumbled
- 2 cans whole kernel golden corn, drained
Directions
Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired.
Cover and chill 2-3 hours before serving. Yields 10-12 servings.
NOTE: To prepare Tex-Mex cornbread, add 1 (4 ounce) can chopped green chilies and pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread.
By Terri from NV
|
