Tex Mex Cornbread Salad Recipes

TEX-MEX CORNBREAD SALAD

Tex-Mex Cornbread Salad image

Make and share this Tex-Mex Cornbread Salad recipe from Food.com.

Provided by Diana Thompson

Categories One Dish Meal

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 package cornbread mix, prepared as directed
2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, drained
3 tomatoes, seeded and chopped
1 bunch green onion, chopped
1 small green pepper, diced
2 jalapeno peppers, seeded and diced
12 strips bacon, cooked crisply and crumbled
2 cups monterey jack cheese, shredded
34 ounces whole kernel corn, drained
1 cup sour cream
1 cup salsa
1 cup mayonnaise
1 package dry ranch dressing mix

Steps:

Use a deep glass bowl or small punch bowl.
Crumble half of the baked cornbread in the bottom of the bowl.
Top with half of the beans.
In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
Repeat the process with the remaining ingredients.
Cover and chill for several hours before serving.
Garnish with a little shredded Cheddar cheese if desired.

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Shredded Tex-Mex Salad with Creamy Lime Dressing image

Provided by Sunny Anderson

Categories appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

Butter, for preparing 8 by 8-inch glass pan
One 8.5-ounce box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
One 15.5-ounce can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated Cheddar
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

TEX-MEX CORNBREAD

Tex-Mex Cornbread image

Make and share this Tex-Mex Cornbread recipe from Food.com.

Provided by Kim D.

Categories Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 package cornbread mix
1 can whole kernel corn, drained
1 can green chili pepper, chopped and drained
1/2 cup monterey jack cheese

Steps:

Preheat oven to 350 degrees F.
Mix cornbread according to directions on package.
Place half the cornbread batter into a greased 8-inch square pan.
Top batter with corn, green chiles and cheese.
Spread remaining batter on top.
Bake for 35 minutes, or until golden.

Nutrition Facts : Calories 204.2, Fat 6.3, SaturatedFat 2.4, Cholesterol 6.9, Sodium 496.7, Carbohydrate 33.1, Fiber 3.5, Sugar 9.8, Protein 5.9

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