Chili Corn Bread Salad - Tammy

 1 pkg (8.5 oz) cornbread mix (I use Marie Calendars because it's my favorite)

1 can (4oz) chopped green chilies

1/8 tsp ground cumin

1/8 tsp dried oregano

Pinch Sage

1 cup light mayo

1 cup non-fat sour cream or non-fat plain yogurt

1 envelope ranch dressing mix

2 cans (15 oz) pinto beans, rinsed and drained

2 cans (15 oz) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup chopped green pepper

1 cup chopped green onions

10 bacon strips, cooked and crumbled

2 cups shredded cheddar cheese

1. Prepare corn bread batter according to pkg directions, then stir in chilies, cumin, oregano and sage. Spread on greased 8x8 pan. Bake 400 for 20-25 minutes. Cool

2. In a small bowl, combine mayo, sour cream, dressing mix; set aside

3. Cruble half of the corn bread into a 9x13 dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon, cheese.

Repeat layers (dish will be very full) Cover and refrigerate for 2 hours. 

Yields 12 servings