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Mexican Cornbread Salad recipe

6 servings

Ingredients:

1 (16 ounce) package dry corn bread mix

1 (4 ounce) can chopped green chile peppers

2 (15 ounce) cans pinto beans, drained

1 (8 ounce) bottle Ranch-style salad dressing

1 green bell pepper, chopped

2 (15.25 ounce) cans whole kernel corn, drained

2 tomatoes, chopped

1 (3 ounce) can bacon bits

8 ounces shredded Cheddar cheese

1 green onions

Instructions:

Prepare corn bread mix according to package directions, adding green chiles.

Set aside, allow to cool and crumble.

Place half of cornbread in bottom of large bowl.

Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions.

Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.

Cover, refrigerate 2 hours and serve chilled.