Recipe Details
Ingredients
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1(8.5 ounce) packagecorn muffin mix (such as Jiffy®)
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1(4 ounce) candiced green chile peppers, drained
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⅓cupmilk
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1largeegg
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2(16 ounce) canspinto beans, drained
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1(16 ounce) bottleRanch-style salad dressing
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1mediumgreen bell pepper, chopped
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2(15.25 ounce) canswhole kernel corn, drained
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2mediumtomatoes, chopped
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1(3 ounce) canbacon bits
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1(8 ounce) packageshredded Cheddar cheese
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1green onion, thinly sliced
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
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Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
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Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
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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.
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Cover and refrigerate until chilled, about 2 hours.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories719 | |
| % Daily Value * | |
| Total Fat 46g |
59% |
| Saturated Fat 12g |
62% |
| Cholesterol 54mg |
18% |
| Sodium 2258mg |
98% |
| Total Carbohydrate 58g |
21% |
| Dietary Fiber 7g |
25% |
| Total Sugars 11g |
|
| Protein 22g |
44% |
| Vitamin C 27mg |
30% |
| Calcium 336mg |
26% |
| Iron 3mg |
18% |
| Potassium 523mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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