Home Cooking Recipes
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Chile Cornbread Casserole
Chef:  Treva Gangwish - Wood River, NE          Category:  Side Dishes

Ingredients:
1 (8 1/2 oz.) package cornbread mix
can undrained and chopped green chiles
1/8 teaspoon sage
1/4 teaspoon taco seasoning
1/4 teaspoon oregano
1 cup mayonnaise
1 cup sour cream
1 envelope Ranch salad dressing mix
2 (15 oz.) cans drained chili beans
2 (15 oz.) cans drained whole kernel corn
3 (medium) seeded and chopped tomatoes
1 (medium) seeded and chopped green pepper
1 cup chopped green onions
12 bacons strips (cooked and crumbled)
2 cups shredded Cheddar cheese





Directions: Prepare corn bread according to directions. Stir in chiles, sage, taco seasoning and oregano. Spread in a greased 8x8 inch square pan. Bake at 400°F for 20 to 25 minutes or until lightly browned. Cool. In a small bowl, combine the mayonnaise, sour cream and dressing mix and set aside. Crumble 1/2 of the cornbread into a 10x14x2 inch dish. Layer with 1/2 of the beans, corn, tomatoes, green pepper, onions, bacon, dressing mix and cheese. Repeat all layers in the same order. Garnish with thin rings of green onion tops. Cover with plastic wrap and refrigerate overnight or until ready to serve.

Notes: I sometimes add 1/2 cup thick and chunky picante sauce to the mayonnaise mixture.

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