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 (15¼ 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 ingredients in the following order: 1 can beans, 1 cup salad dressing, ½ chopped green bell pepper, 1 can corn, 1 chopped tomato, ½ can bacon bits, ½ pkg.
 * 6) Shredded cheddar cheese, ½ sliced green onions.
 * 7) Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
 * 8) Cover and refrigerate 2 hours.