1 cup Spicy Ranch Dressing, divided (or mix regular ranch with taco seasoning)
6 Cornbread muffins, very dry, coarsely crumbled, divided
1 can (2-1/4 oz.)Sliced ripe olives, drained
1 can (16 oz.) Pinto beans, rinsed and drained
1 can (11 oz.)corn, drained
1 cup bell pepper
2 cups Shredded cooked chicken
1/2 cup red onion
1 cup Seeded & diced tomatoes (about 2 medium)
1/2 cupShredded Cheddar cheese
In large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese. Cover and refrigerate several hours or overnight.
Makes 6-8 servings.
Recipie from Kraft.
6 Cornbread muffins, very dry, coarsely crumbled, divided
1 can (2-1/4 oz.)Sliced ripe olives, drained
1 can (16 oz.) Pinto beans, rinsed and drained
1 can (11 oz.)corn, drained
1 cup bell pepper
2 cups Shredded cooked chicken
1/2 cup red onion
1 cup Seeded & diced tomatoes (about 2 medium)
1/2 cupShredded Cheddar cheese
In large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese. Cover and refrigerate several hours or overnight.
Makes 6-8 servings.
Recipie from Kraft.
1 comment:
I'm making this for a group dinner tonight--it looks great, I'll let you know how it tastes!
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