Mexican Cornbread Salad

Ingredients

 * 1) 1 pkg. Mexican Cornbread Mix
 * 2) 1 can chopped green chiles
 * 3) 1 16 oz. bottle green goddess or ranch dressing
 * 4) 2 (16 oz.) cans pinto beans, drained, I use the beans with jalepenos
 * 5) 1 green bell pepper, chopped
 * 6) 2 (15 1/4 oz.) cans whole kernel corn, drained
 * 7) 2 large tomatoes, chopped
 * 8) 1 (3 oz.) can real bacon bits
 * 9) 1 (8 oz.) pkg. finely shredded cheddar cheese
 * 10) 1 bunch green onions, sliced

Directions
Prepare corn bread mix according to package directions, adding green chiles. Cool after baked. Crumble one-half cornbread into large bowl.(Use glass trifle bowl, small punch bowl, or 5 quart ice cream bucket). 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. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread. Cover and refrigerate 2 hours.