Tex-Mex Cornbread Salad

• 1 pkg. Martha White Mexican cornbread mix, prepared according to pkg. directions
• 2 (15 oz.) 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. Monterey Jack cheese
• 1 c. dairy sour cream
• 1 c. salsa
• jalapeno pepper slices (optional)
• additional sour cream (optional)

1. Crumble half of prepared cornbread into bottom of large serving bowl.
2. Top with half of beans.
3. In another bowl, combine tomatoes, onions, green pepper and jalapeno pepper; blend well. Spread half of vegetable mixture over beans.
4. Sprinkle with half the bacon and half of the cheese.
5. Stir together sour cream and salsa in small bowl; spread half of dressing over cheese.
6. Repeat layering procedure with remaining cornbread, beans, vegetables, bacon, cheese and dressing.
7. Garnish with sour cream and jalapeno pepper slices, if desired.
8. Cover tightly and chill two to three hours before serving.
9. Makes six to eight servings.

directions, pinto beans, tomatoes, green onions, green pepper, peppers, bacon, cheese, sour cream, salsa, pepper, additional sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078083 (may not work)