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 ==
# 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 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.
# Shredded cheddar cheese, ½ sliced green onions.
# Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
# Cover and refrigerate 2 hours.
Category:Tex-Mex Salads
Category:Cornbread mix Recipes
Category:Prepared salad dressing Recipes
Category:Pinto bean Recipes
Category:Cheddar Recipes
Category:Bacon Recipes
Category:Corn Recipes
Category:Tomato Recipes
Category:Green onion Recipes
Category:Chile pepper Recipes
Category:Green bell pepper Recipes
Category:Recipes that need photos