Ingredients:
- 8½ oz. pkg. cornbread/muffin mix
- 4 oz. can chopped green chiles, undrained
- 1/8 tsp. ground cumin
- 1/8 tsp. dried oregano
- Pinch sage
- 1 cup mayonnaise
- 1 cup sour cream
- 1 envelope ranch salad dressing mix
- 2 cans pinto beans, rinsed and drained
- 2 cans whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup chopped green pepper
- 1 cup chopped green onions
- 12 bacon strips, cooked and crumbled
- 3 cups shredded cheddar cheese
Directions:
- Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage.
- Spread in a greased 8-inch-square baking pan. Bake at 400 F until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool.
- In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
- Crumble half of the cornbread into a 13-by-9-inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours.
