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Ingredients
- 1 pkt Mexican cornbread mix, (6-oz)
- 1 can Minced green chiles, (4.5-oz)
- 1 pkt Ranch-style dressing mix, (1-oz)
- 1 ct light lowfat sour cream, (8-oz)
- 1 c. Reduced-fat mayonnaise
- 2 can Pinto beans(16-oz), rinsed and liquid removed
- 1 c. Green bell pepper, minced
- 2 can Whole kernel corn (15 1/4-oz), liquid removed
- 3 lrg Tomatoes, minced
- 10 x Bacon slices, cooked and crumbled
- 2 c. Reduced-fat cheddar cheese, shredded (8 ounces)
- 1 c. Green onions, sliced
- Â Â Lettuce leaves
- Â Â Tomato wedges
Directions
- Prepare cornbread mix according to package directions, adding minced green chiles; cold.
- Combine dressing mix, lowfat sour cream, and mayonnaise; set aside.
- Crumble half of cornbread into a bowl. Top with half each of beans, lowfat sour cream mix, bell pepper, and next 5 ingredients. Repeat layers.
- Cover and refrigerate2 hrs. Serve salad in lettuce-lined bowls, and garnish, if you like.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3336g | |
| Calories 5663 | |
| Calories from Fat 3782 | 67% |
| Total Fat 426.17g | 533% |
| Saturated Fat 129.17g | 517% |
| Trans Fat 0.0g | |
| Cholesterol 474mg | 158% |
| Sodium 9608mg | 400% |
| Potassium 6585mg | 188% |
| Total Carbs 319.51g | 85% |
| Dietary Fiber 72.0g | 240% |
| Sugars 54.49g | 36% |
| Protein 169.16g | 271% |
