1 (1 oz.) pkg. HIDDEN VALLEY® Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9-inch) pan Tex-Mex cornbread, crumbled
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 c. green peppers, chopped
1/2 c. green onions, chopped
2 c. (8 oz.) shredded Cheddar cheese
10 slices bacon, cooked and crumbled
2 (17 oz.) cans whole kernel corn, drained
1 (4 oz.) can chopped green chilies (for Tex-Mex cornbread)

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

Place half of crumbled cornbread in bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, peppers 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.

Yield: 10 to 12 servings.

Note: To prepare Tex-Mex cornbread, add 1 (4 ounce) can chopped green chilies and pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9-inch pan of cornbread.