Chile Corn Bread Salad
|Corn bread mix||6 Ounce (1 Envelope)|
|Canned chopped green chiles||4 Ounce|
|Mayonnaise||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Ranch salad dressing mix||1 Tablespoon (1 Envelope)|
|Canned pinto beans||30 Ounce, drained and rinsed (About 2 Cans Of 15 Ounce Each)|
|Canned whole kernel corn||16 Ounce, drained (About 2 Cans Of 8 Ounce Each)|
|Tomatoes||3 Medium, chopped|
|Chopped green bell peppers||1 Cup (16 tbs)|
|Chopped green onions||1 Cup (16 tbs)|
|Bacon slices||10 , crisp cooked and crumbled|
|Cheddar cheese||8 Ounce, shredded|
Prepare the corn bread batter using the package directions.
Stir in the chiles, cumin, oregano and sage.
Spread in a greased 8 -square baking pan.
Bake at 400 degrees for 20 to 25 minutes or until bread tests done.
Combine the mayonnaise, sour cream and salad dressing mix in a small bowl and mix well.
Crumble half the corn bread into a 9xl3 baking pan.
Layer the beans, mayonnaise mixture, corn, tomatoes, bell peppers, green onions, bacon and Cheddar cheese over the corn bread layer in the order listed, 1/2 at a time.
Repeat the layers (pan will be quite full).
Chill, covered, for 2 hours.