1 (1 oz) envelope Ranch style salad dressing mix
1 (8 oz) carton sour cream
1 c mayonnaise or salad dressing
1 (9 inch) pan Mexican cornbread, crumbled
2 (16 oz) can pinto beans, rinsed and drained
3 large tomatoes, chopped
1/2 c chopped green bell pepper
1/2 c sliced green onions
2 c (8 oz) shredded Cheddar cheese
10 slices bacon, cooked and crumbled
2 (17 oz) can whole kernel corn, drained
Garnishes: tomato wedges, crumbled cooked bacon

Combine salad dressing mix, sour cream, and mayonnaise; set aside. Place half of crumbled cornbread into a large serving bowl. Layer half of beans, tomatoes, bell pepper, green onions, cheese, bacon and corn over cornbread. Top with half of sour cream mixture. Repeat layers with remaining ingredients. Garnish, if desired. Cover and refrigerate at least 2 hours before serving.

Yield: 10 to 12 side dish servings or 8 main-dish servings.

Note: To prepare Mexican cornbread, simply add 1 (4.5 oz) can chopped green chiles and a pinch of sage to your favorite recipe or mix that yields a 9 inch pan of cornbread.