Chile Cornbread Salad

1 (8 1/2 ounce) package cornbread/muffin mix
1 (4 ounce) can chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 (15 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 bell pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese

Prepare corn bread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-inch square baking pan.

Bake at 400 degrees F for 20-25 minutes or until a wooden pick 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-inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

Yield: 12 servings