Chili Corn Bread Salad

Name: Chili Corn Bread Salad
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

15 ingredients

5 steps

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

Directions

1

Prepare corn bread according to package directions.
2

Stir in the chilies, cumin, oregano and sage.
3

Spread in a greased 8-inch baking pan.
4

Bake at 400° for 20 to 25 minutes or until a toothpick inserted near center comes out clean.
5

Cool.