Cornbread Layered Salad for a Crowd

• 1 pkg. (8.5 oz.) corn muffin mix
• 3 large tomatoes, chopped
• 2 cups frozen corn, thawed, drained
• 1 can (15 oz.) pinto beans, rinsed
• 1 green pepper, chopped
• 1 small onion, chopped
• 1 cup KRAFT Lite Ranch Dressing
• 1/4 tsp. chili powder
• 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 2 Tbsp. OSCAR MAYER Real Bacon Bits

1. Prepare corn bread in 8-inch square pan as directed on package; cool.
2. Cut into 1-inch cubes.
3. Combine next 5 ingredients in medium bowl.
4. Add dressing and chili powder; toss to coat.
5. Layer half each of the cornbread, vegetable mixture and cheese in large bowl.
6. Repeat layers.
7. Sprinkle with bacon.
8. Serve immediately.

corn, tomatoes, frozen corn, pinto beans, green pepper, onion, dressing, chili powder, milk, bacon

Taken from www.kraftrecipes.com/recipes/cornbread-layered-salad-for-a-crowd-148054.aspx (may not work)