Chili Corn Bread Salad

By cndoyle87

Ingredients

• 1 pkg. (8-1/2 oz.) corn bread/muffin mix
• 1 can (4 oz.) chopped green chilies, undrained
• 1/8 tsp. ground cumin
• 1/8 tsp. dried oregano pinch rubbed sage
• 1 c. mayonnaise
• 1 c. (8 oz.) sour cream
• 1 envelope ranch salad dressing mix
• 2 cans (15 oz. each) pinto beans, rinsed and drained
• 2 cans (15-1/4 oz. each) whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 c. chopped green pepper
• 1 c. chopped green onions
• 10 bacon strips, cooked and crumbled
• 2 c. (8 oz.) shredded cheddar cheese

Preparation

Step 1

Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13 x 9 x 2 dish. 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.