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Ingredientes
- 1 pkt (8-1/2 ounces) corn bread/muffin mix
- 1 can (4 ounces) minced green chilies, undrained
- 1/8 tsp grnd cumin
- 1/8 tsp dry oregano
- 1 pch rubbed sage
- 1 c. mayonnaise
- 1 c. (8 ounces) lowfat sour cream
- 1 env ranch salad dressing mix
- 2 can (15 ounces each) pinto beans, rinsed and liquid removed
- 2 can (15-1/4 ounces each) whole kernel corn, liquid removed
- 3 med tomatoes, minced
- 1 c. minced green pepper
- 1 c. minced green onions
- 10 x bacon strips, cooked and crumbled
- 2 c. (8 ounces) shredded cheddar cheese
Direcciones
- Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400 deg. for 20-25 min or possibly till a toothpick inserted near the center comes out clean. Cold. In a small bowl, combine mayonnaise, lowfat sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. x 2-in. dish. Layer with half of the beans, mayonnaise mix, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and chill for 2 hrs.
- Yield: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 459 | |
| Calories from Fat 345 | 75% |
| Total Fat 38.98g | 49% |
| Saturated Fat 12.57g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 679mg | 28% |
| Potassium 247mg | 7% |
| Total Carbs 18.36g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.38g | 2% |
| Protein 9.89g | 16% |
