1 (1 oz.) pkg. Hidden Valley ranch dry dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9 inch) pan Tex-Mex cornbread, crumbled
2 (16 oz.) cans pinto beans, drained
3 lg. tomatoes, chopped
1/2 c. green pepper, chopped
1/2 c. green onions, chopped
2 c. (8 oz.) cheddar cheese, shredded
10 slices bacon, cooked & crumbled
2 (17 oz.) cans Del Monte whole kernel sweet corn, drained

Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2 to 3 hours before serving. Yield: 10 to 12 servings.