Tex-Mex Cornbread Salad - cooking recipe

Ingredients

1 (6 1/2 oz.) pkg. cornbread mix, prepared to directions
2 (15 oz.) cans pinto beans, drained
2 c. chopped tomatoes
1 c. chopped green onion
1/2 c. chopped green pepper
1/4 to 1/2 c. chopped and seeded jalapeno peppers
1 c. (8 oz.) sour cream
1 c. salsa
12 strips bacon, cooked and crumbled
2 c. grated Monterey Jack cheese

Preparation

Crumble half of the prepared cornbread into the bottom of a large serving bowl. Top with half of the beans.
In another bowl, combine the tomatoes, onion, green pepper and jalapeno peppers. Blend well. Spread half of the vegetable mixture over the beans. Sprinkle on half of the bacon and half of the cheese. Stir together the sour cream and salsa.
Spread half of the dressing over the cheese. Repeat layering procedure with remaining ingredients.
Garnish with sour cream and jalapeno slices, if desired.
Cover tightly and chill 2 to 3 hours.