Public-domain recipe with an original dish photograph.
1 (6-ounce) package Mexican cornbread mix 1 (1-ounce) envelope buttermilk Ranch salad dressing mix 1 small head romaine lettuce, shredded 2 large tomatoes, chopped 1 (15-ounce) can black beans, rinsed and drained 1 (8-ounce) package shredded Mexican four-cheese blend 6 bacon slices, cooked and crumbled 5 green onions, chopped
Prepare cornbread according to package directions, cool, and crumble. Then set aside. Prepare salad dressing according to package directions. Layer a large bowl with half each of cornbread, lettuce, and the next 6 ingredients: spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.