Cornbread Salad

Prepare cornbread according to package instructions (you’ll typically need water, eggs, and oil, as directed in mix package). Cool and cut into cubes.

In a medium bowl, stir ranch dressing and taco sauce. Set aside.

In a large bowl, begin layering salad ingredients in this order: half of the cornbread, half of the beans, half of the corn, half of the squash (or pepper), half of the tomatoes, half of the onions, half of the dressing, half of the bacon, and half of the cheese.

Repeat layers in the same order with the remaining ingredients. Top with avocado or black olives, if desired. Store in refrigerator.