Chili Corn Bread Salad

From Taste Of Home Annual Recipes 2000.

1 pkb (8 1/2 oz) corn bread/muffin mix

1 4-ounce can diced green chilies, undrained

1/8 tsp ground cumin

1/8 tsp dried oregano

pinch of sage

1 cup mayo (feel free to use light version)

1 cup sour cream (ditto)

1 envelope ranch salad dressing mix

2 15-ounce cans whole kernel corn, drained

2 15-ounce cans pinto or black beans, rinsed and drained

3 medium tomatoes, chopped

1 cup chopped green pepper (I left this out)

1 cup chopped green onions*

10 bacon strips cooked and crumbled

8 ounces shredded cheddar cheese

Prepare corn bread batter according to package directions.  Stir in chilies, cumin, oregano and sage.  Sp0read in a greased 8 inch round or square baking pan.  Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool.  In a small bowl, combine mayo, sour cream and dressing mix; set aside.  Crumble half of the corn bread into a 9x13x2 inch dish.  Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese.  Repeat layers (dish will be very full).  Cover and refrigerate at least 2 hours.

12 servings.

*Unless your grocery store runs out of green onions in which case feel free to go out in the rain to cut chives from your neighbor's herb garden.

Comments

[missy]

sounds like a side dish, but looks like a main dish. what do you think? has a few more ingredients than i was looking for, but looks YUMMY.

[Mindee]

Well . . . I guess it could be a main dish. It has all the food groups in it. I just don't know what you would use as a side with it.