Mexican Cornbread Salad
1 cup sour cream
1 cup mayonnaise
1 oz. pkg. ranch dressing mix
2 tbsp. Kowalski's Taco Seasoning
22 oz. Kowalski's Cornbread, crumbled into chunks and left uncovered to dry out for 1 day, about 5 cups
2 cups shredded Kowalski's Mexican Blend Cheese, divided
30 oz. pinto or black beans, rinsed and drained
30 oz. frozen corn, thawed and drained
10 slices bacon, cooked and crumbled
3 cups chopped tomatoes
1 cup chopped green bell pepper
1/2 cup chopped green onion
In a medium mixing bowl, whisk together sour cream, mayonnaise, dressing mix and taco seasoning; set aside. In a 3-4 qt. straight-sided bowl, layer bread, half of the cheese and half of the dressing. Layer beans, corn, remaining cheese, bacon, tomatoes, peppers and remaining dressing. Cover; chill at least 2 hrs. before serving. Before serving, sprinkle with green onion.
Good to Know:
- Find Kowalski's Cornbread in the Deli Department.