Mexican Cornbread Salad

1 pkg. Mexican Cornbread Mix
1 can chopped green chiles
1 16 oz. bottle green goddess or ranch dressing
2 (16 oz.) cans pinto beans, drained, I use the beans with jalepenos
1 green bell pepper, chopped
2 (15 1/4 oz.) cans whole kernel corn, drained
2 large tomatoes, chopped
1 (3 oz.) can real bacon bits
1 (8 oz.) pkg. finely shredded cheddar cheese
1 bunch green onions, sliced

Prepare corn bread mix according to package directions, adding green chiles.
Cool after baked.
Crumble one-half cornbread into large bowl.(Use glass trifle bowl, small punch bowl, or 5 quart ice cream bucket). Layer the remaining incredients in the following order: 1 can beans, 1 cup salad dressing, 1/2 chopped green bell pepper, 1 can corn, 1 chopped tomato, 1/2 can bacon bits, 1/2 pkg. shredded cheddar cheese, 1/2 sliced green onions.
Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
Cover and refrigerate 2 hours.

Sent to the Recipe Dude by: Melissa