Chili Cornbread Salad

• 1 (8 1/2 ounce) cornbread mix
• 1 (4 ounce) can green chilies, chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (1/2 ounce) ranch dressing mix
• 2 (15 1/4 ounce) cans pinto beans, rinsed and drained
• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 cup chopped green pepper
• 1 cup chopped green onion
• 10 slices bacon, strips cooked and crumbled
• 2 cups shredded cheddar cheese

1. Prepare corn bread batter according to package directions.
2. Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
3. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish.
4. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
5. Cover and refrigerate for 2 hours.

cornbread mix, green chilies, ground cumin, oregano, mayonnaise, sour cream, ranch dressing, pinto beans, whole kernel corn, tomatoes, green pepper, green onion, bacon, cheddar cheese

Taken from www.food.com/recipe/chili-cornbread-salad-330619 (may not work)