Ingredients
16 fl oz corn bread mix, 1 package
10 bacon, slices
1 fl oz ranch dressing mix, 1 package
1½ cup sour cream
1½ cup mayonnaise
15 fl oz pinto beans, 2 cans
3 tomatoes, chopped
1 cup green bell pepper, chopped
1 cup green onion, chopped
2 cup Cheddar cheese, shredded
11 fl oz whole kernel corn, 2 cans, drained
Preparation
Prepare corn bread according to package directions. Cool, crumble, and set aside.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Whisk together the dressing mix, sour cream, and mayonnaise.
Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans.
Layer the beans with half of the tomatoes, green bell pepper, and green onions.
Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
