Tex-Mex Cornbread Salad - cooking recipe

Ingredients

1 pkg. Mexican cornbread mix, baked according to pkg.
2 cans pinto beans, drained
2 c. chopped tomatoes
1 c. chopped green onions
1/2 c. chopped green pepper
1/4 to 1/2 c. chopped and seeded jalapeno peppers
12 strips bacon, cooked and crumbled
2 c. (8 oz.) grated Monterey Jack cheese
1 c. sour cream
1 c. salsa
sour cream and jalapeno pepper slices (optional)

Preparation

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