Mexican Cornbread Salad

1 (8.5 ounce) package dry corn bread mix

1 (4 ounce) can chopped green chile peppers

2 (16 ounce) cans pinto beans, drained

1 (16 ounce) bottle Ranch-style salad dressing

1 green bell pepper, chopped

2 (15.25 ounce) cans whole kernel corn, drained

2 tomatoes, chopped

1 (3 ounce) can bacon bits

8 ounces shredded Cheddar cheese

1 green onions

Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.

Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.

Cover, refrigerate 2 hours and serve chilled.