Mexican Cornbread Salad

• 1 pkg. (6 oz.) Mexican cornbread mix
• 1 can (4 oz.) chopped green chiles
• 1 bottle (16 oz.) ranch dressing
• 2 cans (16 oz. each) pinto beans with jalapenos, drained
• 2 cans whole kernel corn, drained
• 1 chopped green pepper
• 2 large tomatoes, chopped
• 1 container (3 oz.) real bacon bits
• 8 oz. shredded Cheddar cheese
• 1 bunch green onions, chopped

1. Prepare cornbread mix according to package, adding green chiles.
2. Cool after baking.
3. Crumble 1/2 cornbread into large bowl. Layer remaining ingredients in following order:
4. 1 can beans, 1 c. salad dressing, 1/2 chopped green pepper, 1 can corn, 1 chopped tomato, 1/2 container bacon bits, 1/2 shredded cheese, 1/2 green onions.
5. Repeat layers, beginning with crumbled cornbread.
6. Cover and refrigerate 2 hours.

mix, green chiles, dressing, pinto beans, whole kernel corn, green pepper, tomatoes, bacon bits, cheddar cheese, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19933 (may not work)