Categories: Salad, Tex-Mex

Ingredients

• 1 (8 1/2 ounce) package cornbread mix
• 1 (4 ounce) can chopped green chilies, undrained
• 1/8 teaspoon cumin
• 1/8 teaspoon dried oregano
• 1 pinch rubbed sage
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (2/3 ounce) package envelope ranch dressing mix
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (15 ounce) cans whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 cup chopped green bell pepper
• 1 cup chopped green onion
• 10 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese

Directions

1. Prepare corn bread batter according to package directions.

2. Stir in the chilies, cumin, oregano, and sage.

3. Spread in a greased 8-inch square baking dish.

4. Bake at 400 degrees for 20-25 minutes or until tests done; cool.

5. In a small bowl, combine mayo, sour cream and dressing mix; set aside.

6. Crumble half of the cornbread into a 13×9 inch dish.

7. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.

8. Repeat layers (dish will be very full).

9. Cover and refrigerate for 2 hours.

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