1 pkg (8 ½ oz) corn bread/muffin mix
1 can (4 oz) chopped green chilies (undrained)
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
2 cans (15 oz. each) pinto beans, rinsed and drained
2 cans (15-1.4 oz each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 oz) shredded cheddar cheese
Prepare corn bread batter according to pkg directions. Stir in the chilies (undrained), cumin, oregano and sage. Spread in greased 8 in square baking pan. Bake at 400 for 20-25 min or until a toothpick inserted near the center comes out clean. Cool.
In bowl, combine mayo, sour cream and dressing
