Chili Cornbread Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 (8 1/2 ounce) cornbread mix
• 1 (4 ounce) can green chilies, chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (1/2 ounce) ranch dressing mix
• 2 (15 1/4 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 pepper
• 1 cup chopped green onion
• 10 slices bacon, strips cooked and crumbled
• 2 cups shredded cheddar cheese

Recipe

• 1 prepare corn bread batter according to package directions.
• 2 stir in the the chilies, cumin, and oregano. spread in a greased 8-in square baking pan. bake at 400 f for 20-25 minutes or until a toothpick inserted near the center comes out clean. cool.
• 3 in a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.crumble half of the corn bread into a 13 x 9 in dish.
• 4 layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. repeat layers.
• 5 cover and refrigerate for 2 hours.