- Prepare cornbread mix according to package directions for cornbread. Cool completely. Crumble cornbread into 1-inch pieces.
- Meanwhile, for dressing, in a medium bowl stir together mayonnaise, sour cream and ranch dressing mix until combined. Set aside.
- To assemble, line a large serving bowl with half of the cornbread. Layer with one-half each of the pinto beans, corn, remaining cheese, tomato mixture and dressing. Repeat layers ending with the dressing. Sprinkle with reserved tomato mixture and reserved cheese. Cover and refrigerate at least 2 hours before serving.
- In another medium bowl combine tomatoes, bell pepper and green onion. Set aside 1/2 cup each of the tomato mixture and the cheese.
View all nutritional information
Calories 404, Calories Fat 202, Total Fat 22g, Saturated Fat 10g, Cholesterol 75mg, Sodium 792mg, Carbohydrate 32g, Protein 11g
|Calories (fat) extra||49|
|Total Fat (extra)||35|
|Saturated Fat (extra)||54|
|Vitamin A (extra)||18|
|Vitamin C (extra)||25|