Tex-Mex Cornbread Salad

• 1 (6 1/2 oz.) pkg. cornbread mix
• 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
• 12 strips bacon, cooked and crumbled
• 2 c. grated Monterey Jack cheese
• 1 c. dairy sour cream
• 1 c. salsa

1. Crumble 1/2 prepared cornbread into bottom of large serving bowl.
2. Top with 1/2 beans.
3. In another bowl combine tomatoes, onion, green pepper and jalapeno peppers; blend well.
4. Spread half of vegetable mixture over beans.
5. Sprinkle with half the bacon and half the cheese.
6. Stir together the salsa and sour cream in small bowl.
7. Spread half dressing over cheese.
8. Repeat layering procedure with remaining cornbread, beans, vegetables, bacon, cheese and dressing.
9. Cover tightly.
10. Chill 2 to 3 hours.

cornbread mix, pinto beans, tomatoes, green onion, green pepper, peppers, bacon, grated monterey, sour cream, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=317661 (may not work)