cross_7
Well-known member
my wife made this for lunch today.
it's been really hot and this was a "cool" lunch
got it from Texas Recipes on facebook
1 pan of cornbread
... 1 envelope ranch dressing mix
1 cup (8 oz)light sour cream
1 cup light mayonnaise
2 cans (16 oz each) pinto beans, rinsed and drained
2-3 cups shredded cheddar cheese
10 slices bacon, fried very crispy, and crumbled
1 can whole kernel corn, drained
1/2 cup each of green bell pepper and green onion, diced and 2 chopped tomatoes
Directions:
Make up the cornbread, cool.
Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
Combine tomatoes, bell peppers and onions. Toss gently.
Crumble 1/2 of the cornbread into a casserole dish or large bowl.
Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers.
Cover and chill for at least 3 hours.
NOTE: You may add salsa, Rotel, or hot sauce to give it a little extra kick!
it's been really hot and this was a "cool" lunch
got it from Texas Recipes on facebook
1 pan of cornbread
... 1 envelope ranch dressing mix
1 cup (8 oz)light sour cream
1 cup light mayonnaise
2 cans (16 oz each) pinto beans, rinsed and drained
2-3 cups shredded cheddar cheese
10 slices bacon, fried very crispy, and crumbled
1 can whole kernel corn, drained
1/2 cup each of green bell pepper and green onion, diced and 2 chopped tomatoes
Directions:
Make up the cornbread, cool.
Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
Combine tomatoes, bell peppers and onions. Toss gently.
Crumble 1/2 of the cornbread into a casserole dish or large bowl.
Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers.
Cover and chill for at least 3 hours.
NOTE: You may add salsa, Rotel, or hot sauce to give it a little extra kick!
