1 med. skillet of cornbread
1 1/2 cans pinto beans
1 green pepper
1 med. onion
1 lb. bacon
2 tomatoes
1 1/2 c. mayonnaise
1/2 c. sweet pickle juice
Dill pickles

Crumble cornbread in deep dish. Pour beans over cornbread. Chop pepper and onion, pour over beans. Crumble cooked bacon and put over the pepper and onion.

Mix mayonnaise, pickle juice and pour over the bacon. Add dill pickles over the mixture. Chop tomatoes and put on top of all the above. It's ready to serve! Enjoy.