Mexican Cornbread Salad

This recipe starts with a box of Jiffy muffin mix and ends with a beautiful salad layered with cornbread, beans, tomatoes, corn, and cheese. It's perfect for any summer barbecue.

Ingredients :

• 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
• 1 (4 ounce) can diced green chile peppers, drained
• ⅓ cup milk
• 1 large egg
• 2 (16 ounce) cans pinto beans, drained
• 1 (16 ounce) bottle Ranch-style salad dressing
• 1 medium green bell pepper, chopped
• 2 (15.25 ounce) cans whole kernel corn, drained
• 2 medium tomatoes, chopped
• 1 (3 ounce) can bacon bits
• 1 (8 ounce) package shredded Cheddar cheese
• 1 green onion, thinly sliced

Directions :

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2. Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
3. Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
4. Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.
5. Cover and refrigerate until chilled, about 2 hours.