6 1/2 oz. pkg. Mexican cornbread mix prepared according to package directions
2 (15 oz.) cans pinto beans, drained
2 c. chopped tomatoes (about 2 lg. tomatoes)
1 c. chopped green onions
1/2 c. chopped green pepper
1/4 to 1/2 c. chopped and seeded jalapeno peppers
12 strips bacon, cooked and crumbled
2 c. grated Monterey jack cheese
1 c. sour cream
1 c. salsa

Crumble half the cornbread into bottom of a large serving bowl. Looks pretty to use clear bowl). Top with half the beans. In another bowl, combine tomatoes, onions, green peppers and jalapeno peppers, blending well. Spread half the vegetable mixture over beans. Sprinkle with half the bacon and half the cheese. Stir together sour cream and salsa in a small bowl. Spread half the dressing over cheese. Repeat layers to use remaining ingredients. Garnish with sour cream and jalapeno pepper slices if desired. Cover tightly and chill 2 to 3 hours. Makes 6 to 8 servings.