Chili Cornbread Salad

Ingredients

1 (8 1/2 ounce) cornbread mix
1 can (4 ounce) green chilies, chopped,
18 teaspoon cumin, ground
18 teaspoon oregano, dried
1 cup mayonnaise
1 cup sour cream
1 (1/2 ounce) ranch dressing mix
2 cans (15 1/4 ounce) pinto beans, rinsed and drained
2 cans whole (15 1/4 ounce) kernel corn, drained
3 medium tomatoes, chopped,
1 cup green pepper, chopped
1 cup green onion, chopped
10 slices bacon, strips cooked and crumbled
2 cups cheddar cheese, shredded

Directions

Prepare corn bread batter according to package directions.
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.
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.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
Repeat layers.
Cover and refrigerate for 2 hours.