Chili Corn Bread Salad

Chili Corn Bread Salad
From the Kitchen of Alisha C.

1 pkg. (8 and ½ ounces) corn bread muffin mix
1 can (4 oz.) chopped green chilies
1/8 tsp. cumin
1/8 tsp. oregano
Pinch sage
1 cup mayo
1 cup sour cream
1 envelope ranch dressing mix
2 cans pinto beans, drained and rinsed
2 cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup green onions, chopped
10 slices cooked bacon, crumbled
2 cups shredded cheddar cheese

Prepare corn bread according to package directions. Add green chilies, undrained, cumin, oregano, and sage. Bake in greased 8-in. pan at 400 degrees for 20 -25 min. Let cool. In a small bowl, mix mayo, sour cream and dressing mix. Set aside. Crumble half of cornbread in a 9X13 pan. Layer with half of beans, mayo mixture, corn, tomatoes, green peppers, green onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Makes 12 servings.