Layered Mexican Cornbread Salad

• 1 package Mexican Cornbread Mix (6 Ounce)
• Additional Required Ingredients Specified In Mix Package (typically Milk, Eggs, And Butter Or Oil)
• 1 can (4 1/2 Oz. Size) Chopped Green Chilies, Undrained
• 1 pinch Sage
• 1 package Ranch Salad Dressing Mix (1 Ounce Package)
• 1 container 8 Oz. Lite Or Regular Sour Cream
• 1 cup Lite Or Regular Mayonnaise
• 2 cans Pinto Beans, Drained (16 Ounce Cans)
• 2 cans (15 oz. size) Whole Kernel Corn, Drained
• 1 cup Diced Red Or Green Bell Pepper
• 1 cup Finely Chopped Scallions (green And White Parts)
• 3 Tablespoons Finely Minced Jalapeno Or Serrano Chilies
• 1 package 8 Oz. Shredded Cheddar Cheese
• 10 slices Bacon, Cooked And Crumbled
• 3 whole Large Tomatoes, Chopped

1. Prepare cornbread mix according to package directions (you'll typically need milk, eggs, and maybe butter or oil, as directed in mix package), adding green chilies and sage to the mix. Set aside to cool.
2. Combine ranch salad dressing mix, sour cream and mayonnaise. Set aside.
3. Crumble half of the cornbread into a trifle bowl (see notes below). Top with half each of: beans, corn, sour cream mixture, peppers, green onions, jalapeno/serrano peppers (use as many or little as you can bear, see notes below), and cheese. Repeat layers.
4. Top with bacon and tomatoes.
5. To serve, be sure you scoop all the way through the layers to get bits of all the goodies!
6. Notes:
7. Put your cornbread through your food processor for a few seconds so it will be very fine.
8. If you want more of a bite, add the jalapenos or serranos. Just know they will give this salad a good kick! (Our house likes things with kick-yours, maybe not so much.)
9. I've also put in a layer of sliced ripe olives (drained), just to be different!

mix, milk, green chilies, sage, salad dressing, mayonnaise, pinto beans, kernel corn, red, scallions, serrano chilies, cheddar cheese, bacon, tomatoes

Taken from tastykitchen.com/recipes/salads/layered-mexican-cornbread-salad/ (may not work)