Tex-Mex Cornbread Salad - cooking recipe

Ingredients

1 (6 1/2 oz.) pkg. Martha White cornbread mix
2 cans (15 oz. each) pinto beans, drained
2 c. tomatoes, chopped
1 c. green onions, chopped
1/2 c. green pepper, chopped
1/2 to 1/4 c. chopped and seeded jalapeno peppers
12 strips bacon, cooked and crumbled
2 c. Monterey Jack cheese, grated
1 c. (8 oz.) sour cream
1 c. salsa
sour cream and jalapeno slices (if desired for garnish)

Preparation

Prepare cornbread according to package directions.
Crumble 1/2 of cornbread into bottom of a large serving bowl.
Top with half of beans.