Friday, January 6, 2012

Mexican Trifle Bowl Salad

Got this recipe from a Pampered Chef email. It's sometimes hard for me to figure out how to "cook" w/out their products, but this looked SO good!

Corn bread
1 box jiffy corn bread mix
1 4 oz can green chilies undrained
1/8 tsp garlic powder ( 1 clove of garlic)
Mix together and bake in mini baker for 20 minutes at 400

Salad layers
15 oz pinto beans
15 oz whole kernel corn
1 large tomato
1 large green or red pepper
1 medium onion
6-8 slices bacon fried crisp or 2 cups cooked chicken
2 C shredded cheese

1 C light mayo
1 cup light sour cream
1 package dry Hidden Valley Ranch dressing mix
Mix and set aside

Layer ½ of crumbled corn bread on the bottom of the trifle bowl
Add in layers ½ each of pinto beans, corn, tomato, green or red pepper, onion, bacon or chicken, dressing and cheese
Repeat layers

Keeps well and can be made ahead.

1 comment:

  1. Interesting! So you eat it with a fork? It's a side dish, not an appetizer, right?