Recipe by: Joyce Gordon & Andrea Jennings
Cook cornbread as directions on box.
1 cup sour cream
1 cup mayo
1 package dry ranch style dressing package
1/2 cup green peppers
1/2 cup red peppers
1/2 cup onions
3 large tomatoes chopped
1 16 oz can pinto beans rinsed and drained
2 cups of fresh, can, or frozen corn drained
Cook 10 slices bacon (crispy) and then crumble.
2 cups shredded cheese.
Layer in 3 quart bowl:
Serves 10 or more.