1 (1 oz.) pkg. HIDDEN VALLEY® Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 nine inch pan tex-mex cornbread, crumbled
2 (16 oz.) cans pinto beans drained
3 large tomatoes, chopped
1/2 c. chopped green onion
1/2 c. chopped green peppers
2 c. (8 oz) shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 (12 oz.) cans whole kernel golden sweet corn, drained

Combine salad dressing mix, sour cream, and mayonnaise. Set aside.

Place half of the 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 half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing.

Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2 to 3 hours before serving. (Makes 10 to 12 servings.)

NOTE: To prepare tex-mex cornbread, add 1 - 4 oz. can chopped green chilies and a pinch of sage to your favorite cornbread recipe, or you can use a pkg. mix that makes a 9 inch pan of cornbread if you like.