Chili Cornbread Salad

Ingredients

1. 1 package (8-1/2 ounces) cornbread/muffin mix
2. 1 can (4 ounces) chopped green chiles, undrained
3. 1/8 teaspoon ground cumin
4. 1/8 teaspoon dried oregano
5. Pinch rubbed sage
6. 1 cup mayonnaise
7. 1 cup sour cream
8. 1 envelope ranch salad dressing mix
9. 2 cans (15 ounces each) pinto beans, rinsed and drained
10. 2 cans (15-1/4 ounces each) whole kernel corn, drained
11. 3 medium tomatoes, chopped
12. 1 cup chopped green pepper
13. 1 cup chopped green onions
14. 10 bacon strips, cooked and crumbled
15. 2 cups shredded cheddar cheese

Directions

1. Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.
2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish.
   
3. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.