Tex-mex Cornbread Salad

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 (16 ounce) package cornbread mix (i use jiffy)
• 1 (1 ounce) buttermilk ranch salad dressing mix
• 1 1/2 cups sour cream
• 1 1/2 cups mayonnaise
• 3 teaspoons sugar
• 2 (15 ounce) cans pinto beans, drained
• 3 tomatoes, chopped
• 1 (4 1/2 ounce) can of chopped green chilies
• 1 cup chopped green onion (optional in my family!)
• 2 cups shredded cheddar cheese
• 1 (11 ounce) can whole kernel corn, drained

Recipe

• 1 prepare corn bread according to package directions. set aside to cool.
• 2 whisk together the salad dressing mix, sour cream, sugar and mayonnaise. set aside.
• 3 place half of the crumbled corn bread in the bottom of a large serving dish such as a 15 x 10 glass baking dish.
• 4 top with half of beans.
• 5 add the tomatoes, half of cheese, corn and salad dressing.
• 6 next layer other half the corn bread, other half of the beans of beans, green chilies, green onion (i leave out the green onion if i am making if for my onion-phobic family) and top with remaining cheese.
• 7 cover and chill two to three hours before serving with a serving spoon.