Mexican Cornbread Salad

• 1 (6 ounce) package Mexican cornbread mix
• 1 (4 1/2 ounce) can chopped green chilies
• 1 dash sage
• 1 (1 ounce) package ranch dressing mix
• 1 (8 ounce) container sour cream
• 1 cup mayonnaise
• 2 (16 ounce) cans pinto beans, drained
• 1 cup bell pepper
• 2 (15 ounce) cans whole kernel corn, drained
• 3 large tomatoes, chopped
• 10 slices bacon, cooked and crumbled
• 1 (8 ounce) package cheddar cheese
• 1 cup green onion

1. Prepare cornbread, adding green chilies and sage; COOL.
2. Combine Ranch dressing mix, sour cream, and mayo;set aside.
3. Crumble 1/2 cornbread into big bowl.
4. Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
5. REPEAT LAYERS.
6. Cover and chill 2 hours.
7. Serve in lettuce lined bowls, top with tomato wedges.

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

Taken from www.food.com/recipe/mexican-cornbread-salad-36193 (may not work)