Ingredients
4 cups cooked corn bread, crumbled
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can whole kernel corn, drained
3 medium fresh tomatoes, chopped
1 (4 oz.) can diced green chilies, drained
1/2 cup chopped green peppers
1 cup chopped onion
1 (1 oz.) pkg. taco seasoning mix
1 cup mayonnaise
1 cup sour cream
2 cup shredded sharp cheddar cheese
Garnish:
1 medium tomato, cut into six wedges
Preparation
Place first seven ingredients in a large bowl. Stir. In a medium bowl, stir together seasoning mix, mayonnaise and sour cream. Spoon over first mixture. Stir gently to evenly coat. Spoon into a 2-quart bowl. Sprinkle cheese evenly over top. Arrange tomato wedges in a flower shape in center. Cover and chill 3-4 hours before serving.
