6 1/2 oz. pkg. Mexican cornbread mix, prepared according to pkg. directions
2 (15 oz.) cans pinto beans, drained
2 c. chopped tomatoes
1 c. chopped green pepper
1/4 c. chopped jalapeno pepper, seeded
12 strips bacon, cooked and crumbled
2 c. Monterey Jack cheese
1 c. sour cream
1 c. salsa

Crumble half the cornbread into the bottom of a large serving bowl. Top with half the beans. In another bowl, combine tomatoes, onions, green pepper and jalapeno, blending well. Spread half the vegetable mixture over beans. Sprinkle with half the bacon and half the cheese.

Stir together sour cream and salsa in a small bowl. Spread half the dressing over cheese. Repeat layers using remaining ingredients. Cover tightly and chill 2 to 3 hours. Yield: 6 to 8 servings.