1 pkg. HIDDEN VALLEY® Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 pan Tex-Mex cornbread, crumbled (recipe below)
2 cans (16 oz. each) pinto beans, drained
3 tomatoes, chopped
1/2 c. green bell pepper, chopped
1/2 c. green onions, chopped
8 oz. shredded Cheddar cheese
10 slices bacon, cooked and crumbled
34 oz. whole kernel corn, drained

To prepare Tex-Mex cornbread add 4 oz. can chopped green chiles and a pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread. Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a 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 the cheese, bacon, corn and reserved salad dressing mix. Repeat layers using remaining ingredients. Cover and chill for 2 to 3 hours before serving. Mix before serving.