1-2 grilled chicken breasts, cubed into 1-inch pieces
1 pkg. Martha White Mexican Style Cornbread, prepared
1 15-oz. can pinto beans, drained
1/2 red onion, diced
1 medium green pepper, diced
1 15- oz. can whole kernel corn, drained
1 large tomato, seeded and diced
1-1/2 cups shredded cheddar cheese
3 green onions, sliced
2 cups Hidden Valley Ranch Dressing, or Southwest Chiptole Ranch
Crumble half the cornbread into a In a large glass bowl or trifle bowl. Layer these ingredients: pinto beans, red onion, green pepper and half the cheese, then evenly pour 1 cup Ranch dressing on top.
Add cubed chicken then crumble remaining cornbread on top.
Next, layer these ingredients: corn, tomatoes, and another cup of Ranch dressing. Top with remaining cheese and garnish with diced green onions.
Cover and refrigerate until ready to serve