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Cornbread Mexican Dip (Salad)

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“This was brought to a scrapbooking party. Everyone loved it and asked for the recipe. Here it is.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package Jiffy cornbread mix, baked according to directions and cool
  • 1 (1 1/4 ounce) package buttermilk ranch salad dressing mix, made according to directions
  • 1 head romaine lettuce
  • 1 medium tomatoes, chopped
  • 1 (6 ounce) can Mexican-style corn
  • 0.5 (15 ounce) can black beans, rinsed and drained
  • 1 cup four-cheese Mexican blend cheese, shredded
  • 1 purple onion, sliced

Directions

  1. Layer as follows: (makes 2 layers).
  2. ½ cornbread, crumbled.
  3. Romaine lettuce, torn and layer.
  4. Chopped tomato.
  5. Fiesta corn.
  6. Black beans.
  7. Mexican Cheese.
  8. ½ ranch dressing
  9. Repeat. Lay sliced onions on top. Serve with corn chips for dipping.

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