Ingredients
| 1 |
8 1/2-ounce package corn muffin mix |
| 1 |
4-ounce can green chilies, chopped but not drained |
| 1/8 Teaspoon |
ground cumin |
| 1/8 Teaspoon |
dried oregano |
| |
Pinch of sage |
| 1 Cup |
mayonnaise |
| 1 Cup |
sour cream |
| 1 |
ranch salad dressing mix envelope |
| 2 |
15-ounce cans pinto beans, drained and rinsed |
| 2 |
15 1/4-ounce cans whole kernel corn, drained |
| 3 |
medium tomatoes, chopped |
| 1 Cup |
chopped green bell pepper |
| 1 Cup |
chopped green onions |
| 10 |
bacon, cooked and crumbled strips |
| 2 Cup |
shredded Cheddar cheese |
Instructions
Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until corn bread tests done. Cool. In a small bowl, combine the mayonnaise, sour cream and dry dressing mix; set aside. Crumble half of the cooled corn bread into a 9 x 13-inch casserole. Layer half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers. Cover and refrigerate for two hours.
