Chili Cornbread Salad

• cornbread mix↗1 ounce
• green chilies, chopped↗1 ounce
• ground cumin↗1⁄8 teaspoon
• dried oregano↗1⁄8 teaspoon
• mayonnaise↗1 cup
• sour cream↗1 cup
• ranch dressing mix1 ounce
• pinto beans, rinsed and drained↗2 ounce
• whole kernel corn, drained↗2 ounce
• medium tomatoes, chopped↗3
• chopped green pepper1 cup
• chopped green onion1 cup
• slices bacon, strips cooked and crumbled↗10
• shredded cheddar cheese↗2 cup

Step-by-step instructions

1. 1

   Prepare corn bread batter according to package directions.

2. 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. 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. 4

   Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.

5. 5

   Cover and refrigerate for 2 hours.