Recipe: Mexican Cornbread Salad

Mexican Cornbread Salad
alt.food.mexican-cooking/A1 Wbarfieldsr/1003

1 pan Mexican Cornbread (see recipe below)
1 can chopped green chiles
1 16 oz. bottle green goddess or ranch dressing
2 (16oz.)cans pinto beans, drained, I use the beans with jalapenos
1 green bell pepper, chopped
2 cans (15oz. each) whole kernel corn, drained
2 large tomatoes, chopped
1 (3oz.)can real bacon bits
1/2 lb. finely shredded cheddar cheese
1 bunch green onions, sliced

Prepare corn bread according to the recipe below, any Mexican style cornbread will do.
Cool after baked.
Crumble one-half cornbread into large bowl.
Layer the remaining ingredients in the following order:
1 can beans, 1 cup salad dressing, 1/2 chopped green bell pepper, 1 can corn, 1 chopped tomato,1 can chopped green chiles, 1/2 can bacon bits,
1/2 lb. shredded cheddar cheese, 1/2 of the sliced green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
Cover and refrigerate 2 hours.

Mexican corn bread

1 cup corn meal
1 cup all purpose flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 egg
1/3 cup oil
1 cup buttermilk
1 can creamed corn
1 can chopped green chiles
1 lb. ground beef
1 pkg. taco seasoning
cheddar/Monterey Jack cheese, grated

Put all the dry ingredients in a bowl and mix well.
Add remaining ingredients (except taco seasoning, meat & cheese), mix and set aside. Brown meat, drain grease and add taco seasoning.
Mix well while it simmers. Remove from heat.
In a well-greased cast iron skillet (large) layer half the batter.
Sprinkle meat atop batter.
Spread cheese on top of meat and cover with the remaining batter.
Bake at 400 until browned and it passes the toothpick test.