Mexican Cornbread Salad

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.

Step 2
Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.

Step 3
Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.

Step 4
Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.

Step 5
Cover and refrigerate until chilled, about 2 hours.