Mexican Cornbread Salad

Ingredients

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• cooking spray
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• 1 (16 ounce) package corn bread mix
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• 1 ½ cups water
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• 10 slices bacon
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• 1 ½ cups sour cream
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• 1 ½ cups mayonnaise
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• 1 (1 ounce) package ranch dressing mix
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• 2 (15 ounce) cans pinto beans, drained
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• 3 tomatoes, chopped
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• 1 cup chopped green bell pepper
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• 1 cup chopped green onion
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• 2 (11 ounce) cans whole kernel corn, drained
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• 2 cups shredded Cheddar cheese
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Instructions

1. 1
   Make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.
2. 2
   Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
3. 3
   Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
4. 4
   Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
5. 5
   Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.
6. 6
   Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.fabeveryday