Mexican Corn Bread Salad Recipe

1 pkg. (1 oz) dry ranch-style dressing mix

1 cup sour cream

1 cup mayonaise

6 corn bread muffins (16 oz total) - I just made honey cornbread and used that

2 cans (16 oz) pinto beans, rinsed and drained

1 medium-sized bell pepper, chopped

2 cans (15 1/4 oz) whole-kernrl corn drained- I used frozen corn (rinsed and drained)

3 large tomatoes, chopped

10 slices bacon, cooked and crumbled

2 cups (8 oz) shredded Mexican cheese blend

6 scallions, sliced

In a small bowl, combine the dressing mix with the sour cream and mayo. Set aside.

Crumble half of the corn muffins(bread) into a large glass bowl or trifle dish.

In the following order, add layers of half the beans, bell pepper, sour cream mixture, corn, tomatoes, bacon, cheese, scallions.

Repeat layers once more with the remaining half of each ingredient. Cover and chill for at least 2 hours before serving.