Cornbread Salad - cooking recipe

Ingredients

1 pkg. Hidden Valley Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 pan Tex-Mex cornbread, crumbled (recipe below)
2 cans (16 oz. each) pinto beans, drained
3 tomatoes, chopped
1/2 c. green bell pepper, chopped
1/2 c. green onions, chopped
8 oz. shredded Cheddar cheese
10 slices bacon, cooked and crumbled
34 oz. whole kernel corn, drained

Preparation

To prepare Tex-Mex cornbread add 4 oz. can chopped green chiles and a pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread.
Combine salad dressing mix, sour cream and mayonnaise.
Set aside.
Place half of crumbled cornbread in the bottom of a serving bowl.
Top with half of beans. In a medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans.
Layer half of the cheese, bacon, corn and reserved salad dressing mix.
Repeat layers using remaining ingredients.
Cover and chill for 2 to 3 hours before serving.
Mix before serving.