This S’mores recipe is a knockoff of Girl Scouts. Cookies can be decorated in a variety of ways; try drizzling them with chocolate, marshmallow, or half-and-half frosting, or just leave them unadorned.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs |
| Servings: | 8 |
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
- 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.
- Cover and refrigerate until chilled, about 2 hours.
Nutrition Facts
| Calories | 719 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 12 g |
| Sodium | 2258 mg |
| Sugars | 11 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
Instead of bacon bits, I used shredded chicken (cooked with taco seasoning) and no ranch dressing. Used sour cream and salsa layered. Gave it a bit more taste & kick. Might try it with shredded beef next time?
Easy to put together. Can’t wait to eat it. Looks beautiful I glass bowl
Made as directed one day in advance for a get- together. Pretty bland. If I make it again I would leave out the bacon and try to amp up the flavors.
I ate all of it (work lunches mostly), but won’t make it again. If I’d made my own cornbread and fried my own bacon for bacon bits, maybe I would’ve liked it, but, as is, found it disappointing. Didn’t use bottled dressing, as I’m sure that would’ve made it ever worse. Sorry…
This salad is amazing! I make it when we have a BBQ, but it’s good summer or winter. The only thing I do to add more flavor is to use jalapeos in place of green chilies and add 1/4 cup of salsa to the Ranch Dressing. It is sooo good. You can change it up any way you want. It’s very versatile.
It saved the day at a recent event. Everyone loved it and filled up on it before the entree was even ready.
I added a little taco seasoning to the ranch dressing to perk it up.
I’ve made this twice so far. The first time I followed 100% and was very good. The second time I decided to make a few changes. I fried up a pound of bacon instead of using bacon bits. I used black beans instead of pinto and used BOTH ranch dressing and ranch season packet with 1.5 cups of sour cream to make the dressing. With the little changes it went from very good to GREAT!!
I have made this a few times. It is very good. It makes a large amount, so I take it to parties. Feeds about 15 people.
Excellent, everyone loved it!
I took his to a church pot luck and it was well received. I will keep this to make for big gatherings.
I read all of the reviews and couldn’t wait to try it. I had a small dinner party and served this dish. Everyone liked it. I did add a layer of romaine lettuce and substituted salsa for the tomatoes. I will definitely make this again! I will however, not add the romaine. It gets soggy and doesn’t add anything to the dish after the first serving.
No changes and have already made it again for Fathers Day!!
It was easy and delicious!
I made this with leftover cornbread and used ingredients I had on hand. I decreased the calories by using Hidden Valley yogurt ranch dressing, canned mexican style diced tomatoes, drained, soy bacon bits made it vegetarian and low in fat, and frozen, thawed whole corn. It was fantastic. The only drawback was it needed to be a bit spicier. Next time I will add some chili powder to the dressing. Great recipe.
I used fresh corn I had cut off the cob and cooked, and fresh bacon bits. It was very good.
I have made this several times and always a big hit Only changes I sometimes make I add black olives and have eliminated onions (have a friend than wont eat them
I could eat the whole batch myself. It’s that good. It’s been a while since I’ve made it, but I think I double the amount of corn bread that is listed. I also used a bacon ranch dressing. Deeee-lish!
A keeper! Everyone was skeptical when I told them we were having cornbread salad but now they all want the recipe. I only omitted green chilies because not everyone likes them. I’m gluten free so I used Krusteaz box gluten free honey cornbread and it was great. I can see options to make variations of this recipe but definitely a hit as it is
I used cotija Mexican cheese. It is a crumbling cheese and really made it even better which is hard because this is a wonderful dish.
I made this several times and everyone loves it. Instead of bacon bits, I add a pound of fried and crumbled bacon. It is a favorite in the Summer And everyone Asks for the recipe,