Chili Corn Bread Salad - cooking recipe

Ingredients

1 (8 1/2 oz.) pkg. corn bread mix
1 (4 oz.) can chopped green chilies (do not drain)
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch of rubbed sage
1 c. mayonnaise
1 c. (8 oz.) sour cream or plain yogurt
1 envelope Ranch salad dressing mix
2 cans (15 oz.) pinto beans, rinsed and drained, or 1 can pintos and 1 can black beans
2 cans (15 1/4 oz.) whole kernel corn, drained
3 medium tomatoes, chopped
1 c. chopped green pepper
1 c. chopped onions
10 bacon strips, cooked and crumbled, or Bac*Os bacon bits can be used
2 c. (8 oz.) shredded Cheddar cheese

Preparation

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