Tex-Mex Cornbread Salad Recipe

Name: Tex-Mex Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. Mexican cornbread mix, baked according to pkg.; 2 cans pinto beans, drained; 2 c. chopped tomatoes; 1 c. chopped green onions; 1/2 c. chopped green pepper; 1/4 to 1/2 c. chopped and seeded jalapeno peppers; 12 strips bacon, cooked and crumbled; 2 c. (8 oz.) grated Monterey Jack cheese; 1 c. sour cream; 1 c. salsa; sour cream and jalapeno pepper slices (optional)

Servings: persons

1 pkg. Mexican cornbread mix, baked according to pkg.
2 cans pinto beans, drained
2 c. chopped tomatoes
1 c. chopped green onions
1/2 c. chopped green pepper
1/4 to 1/2 c. chopped and seeded jalapeno peppers
12 strips bacon, cooked and crumbled
2 c. (8 oz.) grated Monterey Jack cheese
1 c. sour cream
1 c. salsa
sour cream and jalapeno pepper slices (optional)

1
Crumble half of the cornbread into the bottom of a large serving bowl.
2
Top with half of the beans.
3
In another bowl, combine tomatoes, onions, green pepper and jalapeno peppers. Blend well.
4
Spread half of the mixture over the beans.
5
Sprinkle with half of the bacon and half of the cheese.
6
Stir together sour cream and salsa.
7
Spread half of the dressing over the cheese. Repeat layers.
8
Garnish with sour cream and jalapeno pepper slices, if desired.
9
Cover and chill 2 to 3 hours.

1439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pkg. Mexican cornbread mix, baked according to pkg., 2 cans pinto beans, drained, 2 c. chopped tomatoes, 1 c. chopped green onions, and more.

Yes, Tex-Mex Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tex-Mex Cornbread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions