Ingredients

• 1 , 8.5 ounce
• 1 , 4 ounce
• 0.33 cups milk
• 1 large egg
• 2 , 16 ounce
• 1 , 16 ounce
• 1 medium green bell pepper , chopped
• 2 , 15.25 ounce
• 2 medium tomatoes , chopped
• 1 , 3 ounce
• 1 , 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.

Nutrition per serving