Recipe - Chile-Corn Souffle

1 pack Mexican cornbread mix;
(6ounce)
1 cn Chopped green chiles;
(4.5ounce)
1 pack Ranchstyle dressing mix;
(1ounce)
1 Container light sour cream;
(8ounce)
1 cup Reducedfat mayonnaise
2 cn Pinto beans(16ounce);
rinsed and drained
1 cup Green bell pepper; chopped
2 cn Whole kernel corn (15
1/4ounce); drained
3 lg Tomatoes; chopped
10 Bacon slices; cooked and
crumbled
2 cup Reducedfat cheddar cheese;
shredded (8 ounces)
1 cup Green onions; cut or sliced up
Lettuce leaves

GARNISH
Tomato wedges

Prepare cornbread mix according to package directions, adding chopped green
chiles; cool.

Combine dressing mix, sour cream, and mayonnaise; set aside.

Crumble half of cornbread into a bowl. Top with half each of beans, sour
cream mixture, bell pepper, and next 5 ingredients. Repeat layers.

Cover and chill 2 hours. Serve salad in lettucelined bowls, and garnish,
if desired.

Makes 8 servings.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1036 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998