"Everytime I serve this its a hit, I have used regular pinto beans and added my own chilies, and I used blacked eyed peas/with jalapeno instead of the pinto beans."
1 (9 ounce) packages
1 (1 ounce) envelope
ranch dressing mix
2 (11 ounce) cans
2 (16 ounce) cans
pinto beans with jalapeno peppers, drained
green bell pepper, chopped
green onion, chopped
shredded cheddar cheese
Prepare and bake the cornbread using package directions. Let stand until cool.
Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
Toss the tomatoes, bell pepper, and green onions in a bowl.
Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.