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Receta Chile Cornbread Salad

Name: Chile Cornbread Salad
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 Lettuce leaves Tomato wedges

de Global Cookbook

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Ingredientes

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 Lettuce leaves Tomato wedges

Direcciones

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.