Mexican Cornbread Salad

Ingredients

 * 1 pkg. Mexican Cornbread Mix
 * 1 can chopped green chiles
 * 1 16 oz. bottle green goddess or ranch dressing
 * 2 (16 oz.) cans pinto beans, drained, I use the beans with jalepenos
 * 1 green bell pepper, chopped
 * 2 (15 1/4 oz.) cans whole kernel corn, drained
 * 2 large tomatoes, chopped
 * 1 (3 oz.) can real Bacon bits
 * 1 (8 oz.) pkg. finely shredded Cheddar Cheese
 * 1 bunch green onions, sliced

Directions

 * 1) Prepare corn bread mix according to package directions, adding green chiles.
 * 2) Cool after baked.
 * 3) Crumble one-half Cornbread into large bowl.
 * 4) (Use glass trifle bowl, small punch bowl, or 5 quart ice cream bucket).
 * 5) Layer the remaining incredients in the following order: 1 can beans, 1 cup Salad dressing, 1/2 chopped green bell pepper, 1 can corn, 1 chopped tomato, 1/2 can Bacon bits, 1/2 pkg. shredded Cheddar Cheese, 1/2 sliced green onions.
 * 6) Repeat layers in same order using remaining ingredients, beginning with crumbled Cornbread.
 * 7) Cover and refrigerate 2 hours.