Ingredients:
1 (8 ounce) packages Jiffy cornbread mix
1 package dry ranch dressing mix
2 cups sour cream
1 (16 ounce) cans pinto beans, drained
1 (16 ounce) cans whole corn, drained
1 1/2 cups shredded cheddar cheese
1 1/2 cups tomatoes, chopped
1/4 cup bell peppers, chopped
1/4 cup green onions, chopped
1 cup bacon, pieces
Directions:
combine dressing mix with sourcream and set aside.
cook jiffy mix according to package directions.
crumble cooled cornbread into the bottom of a 9×13 casserole dish.
layer pinto beans,corn,cheese,tomato,bellpepper and bacon on top of the cornbread.
spread the dressing mixture over the top.
cover and chill for an hour.
Servings: 10-12
Time preparation: 30 min.
Time total: 60 min.