Festival Layered Taco Salad


4 cups baked cornbread, cubed
1(1 oz) packet Ranch seasoning
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 oz) cans pinto beans, drained and rinsed
2 large tomatoes, diced
1/2 red onion, diced
1 cup green bell pepper, chopped
1 cup green onion, chopped
1 cup cheddar cheese, grated
1 lb bacon, cooked and crumbled
2 (11 oz) cans corn, drained


1 In a small bowl, whisk togetherthe Ranch seasoning, sour cream, and mayonnaise. Set aside.
2 Lightly crumble half ofthe cornbread in the bottom of a large trifle dish. Layer with half ofthe pinto beans, half
ofthe tomatoes, half ofthe red onion, half ofthe bell pepper, half ofthe green onion, half ofthe cheddar, half of
the bacon, and half ofthe corn.
3 Top with half ofthe dressing mixture and repeat all layers once more.
4 Cover and chill untilready to serve. Enjoy!