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- Preparing Time: 2 hours and 40 minutes
- Total Time: -
- Served Person: 12
- 1 1/2 cups sour cream
- 3 tomatoes, chopped
- 2 cups shredded cheddar cheese
- 1 (1 ounce) package ranch dressing mix
- 1 cup chopped green bell pepper
- 1 1/2 cups mayonnaise
- 1 cup chopped green onion
- 10 slices bacon
- 1 (16 ounce) package corn bread mix
- 2 (15 ounce) cans pinto beans, drained
- 2 (11 ounce) cans whole kernel corn, drained
- Carbohydrate 48.4
- Cholesterol 52
- Fat 41.9
- Protein 16
- Sodium 1534
- Calories 623 calories;
Prepare corn bread according to package directions. Cool, crumble, and set aside. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Whisk together the dressing mix, sour cream, and mayonnaise. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
