Mexican Cornbread Salad

Ingredients

1 Package Ranch salad dressing mix

1 cup sour cream

1 cup mayonnaise

1 (9") pan Mexican corn bread

2 (16 oz.) cans pinto beans, drained

3 large tomatoes, chopped

½ cup green pepper, chopped

½ cup green onions (or sweet) chopped

8 oz. shredded cheddar cheese

10 slices of bacon, cooked crisp and crumbled

2 (16 oz.) cans whole kernel corn, drained

Optional: 1 (14 oz.) can chopped green chilies and a

pinch of sage added to the cornbread mix before baking.

**If your dish has a large opening you'll need several packs of Ranch dressing to cover the salad.

Combine salad dressing mix, sour cream and mayonnaise; set aside.

Directions

Place half of crumbled cornbread in the bottom of a 4-quart bowl and top with half the beans.
In a medium bowl, combine tomatoes, green peppers and onions. Layer half of this mixture over the beans. Then layer half the cheese, bacon, corn and then salad dressing. Repeat layers in the same order.
Cover and chill 2-3 hours (best if overnight) before serving. Garnish with green or yellow onion rings and tomato slices.

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