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Submitted by: Becky Newton from Oklahoma City, OK
Originally shared on the web 07/23/2013

8 oz. pkg. Mexican cornbread mix
2-16 oz. can pinto beans, drained
3 tomatoes, chopped
1/2 c. green pepper, chopped
1/2 c. green onion, chopped
16 oz. can corn, drained
2 c. shredded Cheddar cheese
1 c. mayonnaise
1 c. sour cream
1-1/2 oz. pkg. ranch salad, dressing mix
1 lb. bacon, crisply cooked and crumbled

Prepare cornbread according to package directions; let cool. Crumble half the cornbread into a large bowl. Layer with one can of beans and half the tomatoes, green pepper, onion, corn and shredded cheese; set aside. Combine mayonnaise, sour cream and ranch dressing mix; spread half over shredded cheese layer. Sprinkle with half the bacon. Repeat layering as before, ending with mayonnaise mixture and bacon. Chill. Serves 12 to 14.