Fiesta Corn Bread Salad

• 1 pkg. Ranch salad dressing mix
• 1 c. sour cream
• 1 c. mayonnaise
• 1 (6 oz.) pkg. Mexican corn bread mix, cooked and crumbled
• 2 (16 oz.) cans chili beans, drained
• 3 large tomatoes, chopped
• 1/2 c. chopped bell pepper
• 1/2 c. chopped green onions
• 2 c. shredded Cheddar cheese
• 10 slices bacon, cooked and crumbled
• 2 (17 oz.) cans whole kernel corn

1. Combine salad dressing mix, sour cream and mayonnaise; set aside.
2. Place half of the crumbled corn bread in bottom of a large serving bowl.
3. Top with half of chili beans.
4. Combine tomatoes, bell pepper and onions.
5. Layer half of mixture over beans.
6. Layer half of cheese, bacon, corn and reserved salad dressing mixture. Repeat layers using remaining ingredients.
7. Cover and chill 2 to 3 hours before serving.
8. Serves 10.

salad dressing, sour cream, mayonnaise, corn bread, chili beans, tomatoes, bell pepper, green onions, cheddar cheese, bacon, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=964317 (may not work)