Mexican Corn Bread Salad

By bonnje

Ingredients

• 1 (1-ounce) package dry ranch-style dressing mix
• 1 cup sour cream
• 1 cup mayonnaise
• 6 corn bread muffins
• 2 (16-ounce) cans pinto beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 (16-ounce) package frozen corn, thawed
• 3 large tomatoes, chopped
• 10 slices bacon, cooked and crumbled
• 2 cups (8 ounces) shredded Mexican cheese blend
• 6 scallions, sliced

Preparation

Step 1

What To Do:

In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.

Crumble half the corn muffins into a large glass bowl or trifle dish. Place a layer of beans over corn muffins, then bell pepper, dressing mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and scallions.

Cover and chill at least 2 hours before serving.