Mexican Cornbread Salad

Ingredients

• 1 package corn muffin mix , 8.5 ounce
• 1 can diced green chile peppers , 4 ounce
• 0.33 cups milk
• 1 large egg
• 2 cans pinto beans , 16 ounce
• 1 bottle Ranch-style salad dressing , 16 ounce
• 1 medium green bell pepper , chopped
• 2 cans whole kernel corn , 15.25 ounce
• 2 medium tomatoes , chopped
• 1 can bacon bits , 3 ounce
• 1 package shredded Cheddar cheese , 8 ounce
• 1 green onion , thinly sliced

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.

2. 2

   Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.

3. 3

   Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.

4. 4

   Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.

5. 5

   Cover and refrigerate until chilled, about 2 hours.