1 pkg. HIDDEN VALLEY® Ranch Dry Salad dressing mix
1 c. sour cream
1 c. mayonnaise
1-9 inch pan Tex-Mex cornbread, crumbled
32 oz. cans pinto beans, drained
3 large tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onion
2 c. shredded cheddar cheese
1- slices bacon, cooked and crumbles
34 oz. canned 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 the beans.

In a medium bowl, combine tomatoes, pepper and onions; layer 1/2 of the mixture over the beans. Layer half of cheese, bacon, corn, and half of the salad dressing.

Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2-3 hours before serving.

Yield: 10-12 servings.

Optional: To prepare Tex-Mex cornbread, add 4 oz. 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.