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Chili Cornbread Salad

Kelly Newsom
  • minutes
  • Serves 15

INGREDIENTS

10

Bacon strips, cooked and crumbled

2 cans

each) pinto beans

2 cans

(15-1/4 ounces each) whole kernel corn, whole kernel

1 can

Green chiles

1 cup

Green onions

1 cup

Green pepper

1/8 tsp

Oregano, dried

1 pinch

Sage

3

Tomatoes, medium

1 cup

Mayonnaise

1

package Cornbread/muffin mix

1

envelope Ranch salad dressing mix

1/8 tsp

Cumin, ground

2 cups

Cheddar cheese

1 cup

Sour cream