Tex Mex Cornbread Salad Recipe

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

Instructions

1. Crumble half the cornbread into the bottom of a large serving bowl.
2. Top with half the beans.
3. In another bowl, combine tomatoes, onions, green pepper and jalapeno, blending well.
4. Spread half the vegetable mix over beans.
5. Sprinkle with half the bacon and half the cheese.
6. Stir together lowfat sour cream and salsa in a small bowl.
7. Spread half the dressing over cheese.
8. Repeat layers using remaining ingredients.
9. Cover tightly and refrigerate2 to 3 hrs.
10. Yield: 6 to 8 servings.