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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.

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