1 (8 ½-ounce) package Mexican cornbread muffin mix
1 (4-ounce) can chopped green chilies, drained
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15-ounce) cans pinto beans, rinsed and drained
2 (15 ¼-ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
10 slices crisply cooked bacon, crumbled
2 cups (8 ounces) shredded cheddar cheese

Prepare cornbread batter according to the package directions. Stir in chilies. Spread in a greased 8-inch square baking pan. Bake at 400 F for 20 to 25 minutes or until a toothpick inserted near the center comes out clean; cool. In a small bowl, combine the mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 9-x13-inch baking dish or a tall glass bowl. Layer on half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full.) Cover and refrigerate for 2 hours before serving.