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Add a photoServings: 12
Ingredients
- 6 1/2 ounce. pkg. Mexican cornbread mix, prepared according to pkg. directions
- 2 (15 ounce.) cans pinto beans, liquid removed
- 2 c. minced tomatoes
- 1 c. minced green pepper
- 1/4 c. minced jalapeno pepper, seeded
- 12 strips bacon, cooked and crumbled
- 2 c. Monterey Jack cheese
- 1 c. lowfat sour cream
- 1 c. salsa
Directions
- Crumble half the cornbread into the bottom of a large serving bowl. Top with half the beans. In another bowl, combine tomatoes, onions, green pepper and jalapeno, blending well. Spread half the vegetable mix over beans. Sprinkle with half the bacon and half the cheese.
- Stir together lowfat sour cream and salsa in a small bowl. Spread half the dressing over cheese. Repeat layers using remaining ingredients. Cover tightly and refrigerate2 to 3 hrs. Yield: 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 12 servings | |
| Calories 361 | |
| Calories from Fat 221 | 61% |
| Total Fat 24.63g | 31% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 768mg | 32% |
| Potassium 436mg | 12% |
| Total Carbs 21.69g | 6% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.04g | 3% |
| Protein 13.66g | 22% |
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