
Ingredients
2 boxes Jiffy cornbread muffin mix (bake according to directions)
2 15-ounce cans pinto beans, drained and rinsed (or black beans)
1 large red onion, chopped
1 large green bellpepper, chopped
2 large tomatoes, chopped
10 to 12 strips bacon, cooked and crumbled
Optional: 3/4 cup dill pickle juice
1 16-ounce bottle Ranch dressing
1 (8-ounce) package shredded Mexican four-cheese blend
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Thank you for the wonderful recipes.
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Vicky, this is such an easy recipe that you can put as much tomato as you like. I have never tried this particular recipe but I will. I like a can of whole kernel corn. You can add olives, green onions, red and green peppers, etc. Well you get the picture. I love cornbread salad no matter what you add! :)
Recipe calls for tomatoes, but there are no tomatoes in the ingredient list. This sounds like a great recipe, but need to know how many tomatoes go in it??
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