Mix together tomatoes, onions, green pepper, mayo, sweet relish and pickle juice. Spread half of this mixture over half of the cornbread crumbled in a glass bowl or deep dish. Sprinkle with bacon. Spread second layer of cornbread and cover with remainder of chopped mixture, sprinkle remaining bacon on top. Cover and let sit overnight in fridge.

If you'd like you can sprinkle 1/2 cup of sharp cheddar cheese on each layer prior to sprinkling on the bacon.

Chopped lettuce

Chopped tomato

Taco Sauce

Grated cheese

Brown and drain beef. Add taco seasoning per instructions. Simmer. Chop lettuce and tomato. Layer beef, lettuce, tomato, cheese, taco sauce. Add chopped ripe olives if desired. Serve in tortilla shell or with tortilla chips.

1 (8 0z.) pack guacamole dip
(or make fresh; see below)

1 pt. sour cream well-mixed with 1 package taco seasoning

1 lb. grated cheese

1 can ripe olives (mince well)
1 can green olives (mince well)

 1 bunch green onions (chopped fine)

In 9x13 dish, layer refried beans, guacamole dip, sour-cream/taco seasoning mixture, salsa, top with olives, onions, cheese. Refrigerate or not. Serve with tortilla chips.