Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 can (4 ounces) chopped green chiles, undrained1/8 teaspoon ground cumin1/8 teaspoon dried oreganoPinch rubbed sage1 cup mayonnaise1 cup sour cream1 envelope ranch salad dressing mix2 cans (15 ounces each) pinto beans, rinsed and drained2 cans (15-1/4 ounces each) whole kernel corn, drained3 medium tomatoes, chopped1 cup chopped green pepper1 cup chopped green onions10 bacon strips, cooked and crumbled2 cups shredded cheddar cheese
Preparation
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.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. 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.
