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.