Mexican Cornbread Salad

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
2 (15.25-ounce) cans whole-kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions (green onions), sliced

Instructions:

In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.
 
Crumble half of the corn muffins into a large glass bowl or trifle dish. Layer beans over corn muffins, then bell pepper, sour cream mixture, corn, tomatoes, bacon, the remaining corn muffins, the cheese, and scallions.
 
Cover, and chill for at least 2 hours before serving.