Cornbread Salad - cooking recipe

Ingredients

1 (1 oz.) pkg. dry Ranch salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9-inch) pan Tex Mex cornbread, crumbled
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 c. green peppers, chopped
1/2 c. green onions, chopped
2 c. (8 oz.) grated Cheddar cheese
10 slices bacon, cooked
2 (17 oz.) cans whole kernel corn, drained

Preparation

Mix first 3 ingredients and set aside.
Place half of crumbled cornbread in the bottom of a large bowl.
Top with half of the tomatoes, peppers, onion, corn, cheese and bacon.
Pour on some of the salad dressing.
Repeat all layers again and top with dressing.
Cover and chill for 2 or 3 hours.
If you can't find Tex Mex mix, add one 4 ounce can chopped chili to your favorite cornbread mix.
Serves 10 to 12.