Description
A hearty layered salad combining savory chili, soft cornbread, fresh vegetables, and a creamy dressing for a flavorful and satisfying dish.
Ingredients
- 2 cups prepared cornbread, cut into cubes
- 2 cups cooked ground beef or chicken
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup corn kernels
- 1 medium green bell pepper, chopped
- 1 small red onion, finely chopped
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Prepare cornbread, let it cool, and cut into cubes.
- Cook ground meat in a skillet, drain fat, and season with chili powder, cumin, garlic powder, salt, and pepper. Let cool.
- In a bowl, mix cooked meat, beans, tomatoes, corn, bell pepper, and onion.
- In another bowl, whisk together sour cream and mayonnaise.
- In a serving dish, layer cornbread cubes, meat mixture, dressing, and cheese.
- Repeat layers until ingredients are used, finishing with cheese and cilantro.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Chill before serving for best flavor.
- Use store-bought cornbread to save time.
- Adjust spice level with jalapeños or hot sauce.
- Can be made vegetarian by skipping meat.
- Add fresh cornbread before serving if it becomes soggy.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 55 mg
