Chili Cornbread Salad

• 1 pkg. (81/2 oz.) corn bread/muffin mix
• 1 can (4 oz.) chopped green chilies, undrained
• 1/8 tsp. dried oregano
• pinch sage
• 1 c. mayo
• 1c. (8 oz.) sour cream
• 1 env. ranch salad dressing mix
• 2 cans (15 oz.) pinto beans, rinsed and drained
• 2 cans (15 oz.) whole kernel corn, drained
• 3 med. tomatoes, chopped
• 1 c. chopped green pepper
• 1 c. chopped green onions
• 10 bacon strips, cooked and cooked and crumbled
• 2 c. (8 oz.) shredded cheddar cheese

1. Prepare cornbread batter according to pkg. directions and stir in chilies, cumin, oregano & sage.tpread in greased 8-inch baking pan.
2. Bake at 400 degrees for 20-25 min.
3. Cool.
4. In small bowl, combine mayo, sour cream and dressing mix; set aside.
5. Crumble half the cornbread into a 13x9x2 dish.
6. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
7. Repeat layers cover and refrigerate for at least 2 hours. Yield:
8. 12 servings.

corn bread, green chilies, oregano, sage, mayo, sour cream, ranch salad dressing mix, pinto beans, kernel corn, tomatoes, green pepper, green onions, bacon, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96656 (may not work)