Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cornbread | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pkg. Mexican Cornbread Mix
- 1 can chopped green chiles
- 1 16 oz. bottle green goddess or ranch dressing
- 2 (16 oz.) cans pinto beans, drained, I use the beans with jalepenos
- 1 green bell pepper, chopped
- 2 (15 1/4 oz.) cans whole kernel corn, drained
- 2 large tomatoes, chopped
- 1 (3 oz.) can real bacon bits
- 1 (8 oz.) pkg. finely shredded cheddar cheese
- 1 bunch green onions, sliced
Directions
Prepare corn bread mix according to package directions, adding green chiles.
Cool after baked.
Crumble one-half cornbread into large bowl.(Use glass trifle bowl, small punch bowl, or 5 quart ice cream bucket). Layer the remaining incredients in the following order: 1 can beans, 1 cup salad dressing, 1/2 chopped green bell pepper, 1 can corn, 1 chopped tomato, 1/2 can bacon bits, 1/2 pkg. shredded cheddar cheese, 1/2 sliced green onions.
Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
Cover and refrigerate 2 hours.
Category:Tex-Mex Recipes
Category:Tex-Mex Salads