16 fl oz corn bread mix, 1 package
10 bacon, slices
1 fl oz ranch dressing mix, 1 package
1½ cup sour cream
1½ cup mayonnaise
15 fl oz pinto beans, 2 cans
3 tomatoes, chopped
1 cup green bell pepper, chopped
1 cup green onion, chopped
2 cup Cheddar cheese, shredded
11 fl oz whole kernel corn, 2 cans, drained
Prepare corn bread according to package directions. Cool, crumble, and set aside.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Whisk together the dressing mix, sour cream, and mayonnaise.
Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans.
Layer the beans with half of the tomatoes, green bell pepper, and green onions.
Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Sugar: 11g
:
Calcium: 220mg
Calories: 580kcal
Carbohydrates: 46g
Cholesterol: 48mg
Fat: 39g
Fiber: 7g
Iron: 2mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 14g
Potassium: 419mg
Protein: 13g
Saturated Fat: 12g
Sodium: 897mg
Trans Fat: 1g
Vitamin A: 817IU
Vitamin C: 17mg
