CHILI CORN BREAD SALAD

Chili Corn Bread Salad image

Provided by Cassie *

Time 40m

Number Of Ingredients 16

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1 pkg ( 8-1/2 ounces) corn bread/muffin mix
1 can(s) (4 ounces) chopped green chilies, undrained
1/8 tsp ground cumin
1/8 tsp dried oregano
pinch rubbed sage
1 c (8 ounces) sour cream
1 c mayonnaise
1 pkg ranch salad dressing mix
2 can(s) (15 ounces each) pinto beans, rinsed and drained
2 can(s) (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes,chopped
1 c chopped, green pepper
1 c chopped, green onions
1/2 c black olives, sliced ( optional )
10 - 12 slice bacon, cooked and crumbled
2 c shredded, cheddar cheese

Steps:

1. Preheat oven to 400 degree F. Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside Crumble half of the corn bread into a 13-in. x 9-in. dish. ( I use a trifle bowl, it will be full ). Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,olives, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
3. This is a very well received salad...guests will love it. Enjoy!