Mexican Cornbread Salad - cooking recipe

Ingredients

1 pkg. (6 oz.) Mexican cornbread mix
1 can (4 oz.) chopped green chiles
1 bottle (16 oz.) ranch dressing
2 cans (16 oz. each) pinto beans with jalapenos, drained
2 cans whole kernel corn, drained
1 chopped green pepper
2 large tomatoes, chopped
1 container (3 oz.) real bacon bits
8 oz. shredded Cheddar cheese
1 bunch green onions, chopped

Preparation

Prepare cornbread mix according to package, adding green chiles.
Cool after baking.
Crumble 1/2 cornbread into large bowl. Layer remaining ingredients in following order:
1 can beans, 1 c. salad dressing, 1/2 chopped green pepper, 1 can corn, 1 chopped tomato, 1/2 container bacon bits, 1/2 shredded cheese, 1/2 green onions.
Repeat layers, beginning with crumbled cornbread.
Cover and refrigerate 2 hours.