Heat Level: Mild
Category: Salads, Casseroles
INGREDIENTS:
- 1 pkg Rustlin' Rob's Jalapeno Cornbread Mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1 pkg Rustlin' Rob's Jalapeno Cheddar Dip Mix
- 2 cans (15 oz each) pinto beans, rinsed and drained
- 2 cans (15 oz each) whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup chopped poblano pepper
- 1 cup chopped green onions
- 10 bacon strips, cooked and crumbled
- 2 cups shredded cheddar cheese
DIRECTIONS:
- Prepare cornbread batter according to package directions. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.
- In a small bowl, combine mayonnaise, sour cream and dip mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, poblano pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
Additional Rustlin' Rob's products
ADAPTED FROM: Taste of Home
