Chili Corn Bread Salad

• 1 (8 1/2 oz.) pkg. corn bread muffin mix
• 1 (4 oz.) can chopped green chilies (undrained)
• 1/8 tsp. ground cumin
• 1/8 tsp. dried oregano
• pinch of rubbed sage
• 1 c. mayonnaise
• 1 c. (8 oz.) sour cream
• 1 envelope Ranch salad dressing mix
• 2 (15 oz.) cans pinto beans, rinsed and drained
• 2 (15 1/4 oz.) cans whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 c. chopped green pepper
• 1 c. chopped green onions
• 10 bacon strips, cooked and crumbled
• 2 c. (8 oz.) shredded Cheddar cheese

1. Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-inch square baking pan. Bake at 400u0b0 for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36008 (may not work)