Ingredients

The following ingredients have 4 Servings
  • cornbread (8x8-inch square)
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 packet Ranch salad dressing mix (about 1 ounce)
  • 3 Italian plum tomatoes
  • 1 cup bell pepper (I used a blend of green, red, and yellow)
  • 1 cup green onions (sliced)
  • 1/2 cup red onion
  • 30 ounces pinto beans (drained and rinsed)
  • 2 cups Cheddar cheese (shredded)
  • 1 pound bacon (cooked and crumbled)
  • 20 ounces frozen corn
  • 8 ounces chiles
  • 1/2 cup cilantro

Instruction

  • Dice the cornbread up in small cubes.
  • Mix the tomatoes, peppers, chiles, red onions, and half the green onions in a medium mixing bowl. Set aside.
  • Mix the mayonnaise, sour cream, and Ranch seasoning in a small bowl. Set aside.
  • Add a layer of cornbread to the bottom of a large glass bowl.
  • Top with half the pinto beans.
  • Top with half the tomato and bell pepper mix.
  • Top with a layer of cheese, then a layer of cilantro.
  • Top with a layer of corn then a layer of bacon.
  • Top with half the mayonnaise mixture.
  • Repeat layers ending with the dressing.
  • Sprinkle with remaining green onions.
  • Cover with plastic wrap and refrigerate at least 3 hours up to 24 hours.