Chili Corn Bread Salad

• 1 (8 1/2 oz.) pkg. corn bread mix
• 1 (4 oz.) can chopped green chilies (do not drain)
• 1/8 tsp. ground cumin
• 1/8 tsp. dried oregano
• pinch of rubbed sage
• 1 c. mayonnaise
• 1 c. (8 oz.) sour cream or plain yogurt
• 1 envelope Ranch salad dressing mix
• 2 cans (15 oz.) pinto beans, rinsed and drained, or 1 can pintos and 1 can black beans
• 2 cans (15 1/4 oz.) whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 c. chopped green pepper
• 1 c. chopped onions
• 10 bacon strips, cooked and crumbled, or Bac*Os bacon bits can be used
• 2 c. (8 oz.) shredded Cheddar cheese

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50606 (may not work)