Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 cup sour cream1 cup mayonnaise1 envelope ranch salad dressing mix3 large tomatoes, seeded and chopped1/2 cup chopped sweet red pepper1/2 cup chopped green pepper1 cup thinly sliced green onions, divided 2 cans (15 ounces each) pinto beans, rinsed and drained2 cups shredded cheddar cheese10 bacon strips, cooked and crumbled3-1/2 cups frozen corn, thawed
Preparation
Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool.
Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions.
In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.
