Chile Cornbread Salad

I got this recipe out of Taste Of Home. It is delicious!

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1 (8 1/2ounce) 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 5/8ounce) envelope  dry ranch dressing mix
• 2 (15 1/2ounce) cans pinto beans, drain & rinse
• 2 (15 1/2ounce) 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.