Louisiana Cornbread Salad - cooking recipe

Ingredients

1 pkg. cornbread mix, cooked and crumbled
2 cans pinto beans, drained
2 c. large tomatoes, chopped
1 c. green onion, chopped
1/2 c. green pepper, chopped
1 jalapeno, minced
12 strips bacon, cooked and crumbled
2 c. grated Monterey Jack cheese
1 c. sour cream
1 c. salsa

Preparation

In a 2-quart casserole or larger, layer the ingredients twice in this order:
cornbread, beans, vegetables and bacon.
Top with cheese.
Mix sour cream and salsa together and spread over entire top of dish so no air holes are showing.
Cover and chill 2 to 3 hours.