This dish can be made to be eaten with your meal or all alone.
January 21, 2013
8 1/2 oz. pkg cornbread mix
1 med green pepper, chopped
2 – 15 1/2 oz. cans whole kernel corn
1 med red pepper, chopped
2 cans pinto beans
1/2 c. chopped green onions
1 can black beans
10 slices bacon, crumbled
3 sm. tomatoes, chopped
2 cup shredded cheddar cheese
1- 4oz. can green chilies pepper, minced
1 cup mayonnaise
1 cup sour cream
1 envelope Ranch dressing mix
fresh or dried parsley (optional) sprinkle over top of dressing
Rinse and drain all the beans and corn. Prepare and bake cornbread mix according to directions; cool completely. Cut cornbread into small pieces and crumble into bottom of pan. Layer with beans, vegetables, cheese and bacon. Top with dressing. Layers can be repeated. Cover and refrigerate for at least two hours.
Good for 2-3 days.
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