Chili Cornbread Salad

• 1 pkg. corn meal mix
• 1 can green chilies (undrained)
• 1/8 tsp. cumin
• 1/8 tsp. dried oregano
• 1 pinch sage
• 1 c. mayonnaise
• 1 c. sour cream
• 1 envelope Ranch salad dressing mix
• 2 cans pinto beans, rinsed and drained
• 3 cans corn (whole kernel), drained
• 3 medium tomatoes, chopped
• 1 c. green pepper, chopped
• 1 c. green onions
• 10 bacon strips, cooked
• 2 c. shredded Cheddar cheese

1. Prepare cornbread mix; stir in green chilies, cumin, oregano and sage.
2. Bake at 400u0b0, then cool.
3. In small bowl, combine mayo, sour cream and dressing mix.
4. Set aside.
5. Crumble 1/2 cornbread in 13 x 9 dish or larger.
6. Layer with 1/2 beans, mayo mix, corn, tomatoes, green peppers, onion, bacon and cheese.
7. Layer cornbread with rest of ingredients.
8. Cover; refrigerate for 2 hours.

corn meal, green chilies, cumin, oregano, sage, mayonnaise, sour cream, salad dressing, pinto beans, corn, tomatoes, green pepper, green onions, bacon, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50650 (may not work)