Chile Cornbread Salad

Yield: 12 servings

Ingredients

• 1 (8 1/2 ounce) package cornbread/muffin mix
• 1 (4 ounce) can chopped green chiles, undrained
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• Pinch rubbed sage
• 1 cup mayonnaise
• 1 cup (8 ounces) sour cream
• 1 envelope ranch salad dressing mix
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 cup chopped green bell pepper
• 1 cup chopped green onions
• 10 bacon strips, cooked and crumbled
• 2 cups (8 ounces) shredded Cheddar cheese

Instructions

1. Prepare corn bread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8 inch square baking pan.
2. Bake at 400 degrees F for 20 to 25 minutes or until a wooden pick inserted near the center comes out clean. Let cool.
3. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
4. Crumble half of the corn bread into a 13 x 9 inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green bell pepper, onions, bacon and cheese. Repeat layers (dish will be very full).
5. Cover and refrigerate for 2 hours.