Preheat oven to 400 degrees F. Grease
an 8 by 8-inch glass pan with butter
. Stir together the cornbread mix with the egg
and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex
Salad beginning with the black beans followed by the Monterey jack cheese
, the tomato salsa mixture, the Cheddar
, the dressed romaine and top with the cornbread
croutons. Serve the remaining dressing on the side.