Mexican Cornbread Salad

• 1 (6 ounce) package Mexican cornbread mix
• 1 (4 1/2 ounce) canchopped green chilies
• 1 dash ground sage
• 1 (1 ounce) packageranch style salad dressing mix
• 1 (8 ounce) sour cream
• 1 cup mayonnaise
• 2 (16 ounce) cans pinto beans, drained
• 1 cup green bell pepper, chopped
• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 3 tomatoes, large, chopped
• 10 slices bacon, cooked & crumbled
• 1 (8 ounce) packaged shredded cheddar cheese
• 1 cup sliced green onion
• lettuce leaf
• tomatoes, wedges (optional)

1. Prepare corn bread mix according to package direction, adding green chilies and sage; cool.
2. Combine salad dressing mix, sour cream, and mayonnaise; set aside.
3. Crumble HALF of corn bread into a bowl.
4. Top with HALF each of beans, sour cream mixture, green pepper, corn, chopped tomatoes, bacon, cheese, and onions.
5. Repeat layers.
6. Cover and refrigerate for 2 hours.
7. Serve in lettuce lined bowl and top with tomato wedges, if desired.

cornbread mix, green chilies, ground sage, packageranch style salad dressing mix, sour cream, mayonnaise, pinto beans, green bell pepper, whole kernel corn, tomatoes, bacon, cheddar cheese, green onion, tomatoes

Taken from www.food.com/recipe/mexican-cornbread-salad-276830 (may not work)