Ingredients Jump to Instructions ↓

  1. serves 8-10 Serve in a clear glass bowl (I used a trifle bowl)

  2. 1 pkg. (1 oz) dry ranch-style dressing mix

  3. 1 cup sour cream

  4. 1 cup mayonaise

  5. 6 corn bread muffins (16 oz total) - I just made honey cornbread and used that

  6. 2 cans (16 oz) pinto beans, rinsed and drained

  7. 1 medium-sized bell pepper, chopped

  8. 2 cans (15 1/4 oz) whole-kernrl corn drained- I used frozen corn (rinsed and drained)

  9. 3 large tomatoes, chopped

  10. 10 slices bacon, cooked and crumbled

  11. 2 cups (8 oz) shredded Mexican cheese blend

  12. 6 scallions, sliced

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

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

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

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


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