1 (6 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 onions
1/2 c. chopped green pepper
1/4 - 1/2 c. chopped & seed jalapeno peppers
12 strips bacon, cooked & crumbled
2 c. (8 oz.) grated Monterey Jack cheese
1 c. (8 oz.) sour cream
1 c. (8 oz.) salsa
Additional sour cream & jalapeno pepper slices (opt.)

Crumble half of prepared cornbread into bottom of large serving bowl. Top with half of beans. In another bowl, combine tomatoes, onions, green peppers and jalapenos, blend well. Spread half of vegetable mixture over beans. Sprinkle with half of the bacon and half of cheese. Stir together sour cream and salsa in small bowl; spread half of dressing over cheese. Repeat layering with remaining ingredients. Garnish with sour cream and jalapeno slices if desired.

Cover tightly and chill 2 to 3 hours before serving. Makes 6 to 8 servings.