Mexican Cornbread Salad

Ingredients

• 3 ounce bacon bits canned
• 4 ounce chile peppers green chopped canned
• 32 ounce pinto beans drained canned
• 8.5 ounce corn bread mix dry
• 1  bell pepper green chopped
• 1  green onions 
• 16 ounce salad dressing ranch-style
• 8 ounces cheddar cheese shredded
• 2  tomatoes chopped
• 30.5 ounce kernel corn whole drained canned

Equipment

• bowl

Directions

1. Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
2. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
3. Cover, refrigerate 2 hours and serve chilled.