Ingredients
| 1 |
8 1/2-ounce package corn muffin mix |
| 10 Slice |
bacon, crisp and crumbled |
| 3 |
large tomatoes, chopped |
| 2 |
15-ounce cans pinto beans, drained and rinsed |
| 2 |
15-ounce cans whole kernel corn, drained |
| 1 Cup |
chopped red and/or green bell peppers |
| 1/2 Cup |
chopped green onions |
| 1 Cup |
mayonnaise |
| 1 |
8-ounce carton sour cream |
| 1 |
1-ounce package ranch salad dressing mix |
| 2 Cup |
shredded Cheddar cheese |
Instructions
Prepare muffin mix according to directions. Cool and crumble muffins to about 5 cups of crumbles. Add bacon; mix and set aside. In a large bowl, stir together tomatoes, beans, corn, bell peppers and onions and set aside. In a small bowl, stir together mayonnaise, sour cream and salad dressing mix. In a 3- to 4-quart glass serving bowl, layer half of the crumbed corn bread, half of the bean mixture and half of the cheese. Spread with half of the dressing mixture. Repeat layers. Cover and chill for 3 to 24 hours before serving.
