1 (6 oz.) pkg. Gladiola Mexican cornbread mix, prepared according to directions
2 (15 oz.) cans pinto beans, drained
2 c. chopped tomatoes (about 2 lg.)
1 c. chopped onions
1/2 c. chopped green pepper
12 strips bacon, cooked and crumbled
2 c. grated cheese
1 c. (8 oz.) sour cream
1 c. salsa

Crumble half of prepared cornbread into bottom of large serving bowl. Top with half of the beans.

In another bowl, combine tomatoes, onions, pepper and blend well. Spread half of vegetable mixture over the beans. Sprinkle with half the bacon and half of the cheese. Stir together sour cream and salsa in small bowl and spread half over cheese. Repeat layering procedure with remaining cornbread, beans, vegetables, bacon, cheese and dressing. Garnish with sour cream. Cover tightly and chill 2 to 3 hours.