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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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It is delicious! Ingredients:
1 (8 1/2 ounce) package cornbread mix |
1 (4 ounce) can chopped green chilies, undrained |
1/8 teaspoon ground cumin |
1/8 teaspoon dried oregano |
1 pinch rubbed sage |
1 cup mayonnaise (hellman's or best foods) |
1 (8 ounce) carton sour cream |
1 (1 5/8 ounce) envelope dry ranch dressing mix |
2 (15 1/2 ounce) cans pinto beans, drain & rinse |
2 (15 1/2 ounce) cans whole kernel corn, drained |
3 medium tomatoes, chopped |
1 cup chopped green bell pepper |
1 cup chopped green onion |
10 slices bacon, strips cooked and crumbled |
2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 400 degrees.
2. Prepare cornbread as package directions.
3. Stir in chiles, cumin, oregano and sage.
4. Spread in greased 8 inch square pan.
5. Bake 20-25 minutes until toothpick is clean.
6. Cool completely.
7. In small bowl, combine mayonnaise, sour cream and dressing mix, set aside.
8. Crumble half of the cornbread into a 9x13 dish.
9. Layer with half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
10. Repeat layers.
11. Cover and refrigerate for 2 hours before serving.
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