Chili Corn Bread Salad - cooking recipe

Ingredients

1 (8 1/2 oz.) pkg. corn bread muffin mix
1 (4 oz.) can chopped green chilies (undrained)
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch of rubbed sage
1 c. mayonnaise
1 c. (8 oz.) sour cream
1 envelope Ranch salad dressing mix
2 (15 oz.) cans pinto beans, rinsed and drained
2 (15 1/4 oz.) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onions
10 bacon strips, cooked and crumbled
2 c. (8 oz.) shredded Cheddar cheese

Preparation

Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-inch square baking pan. Bake at 400\u00b0 for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool.