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Submitted by: Jenny Young from Mansfield, OH
Originally shared on the web 12/27/2018

8-1/2 oz. pkg. cornbread muffin mix
4-oz. can chopped green chiles
1/8 t. ground cumin
1/8 t. dried oregano
1/8 t. dried sage
1 c. mayonnaise
1 c. sour cream
1-oz. env. ranch salad dressing mix
2 15-oz. cans pinto beans, drained
2 15-1/2 oz. cans corn, drained
3 tomatoes, chopped
1 c. green pepper, chopped
1 c. onion, chopped
10 slices bacon, crisply cooked and crumbled
2 c. shredded Cheddar cheese

Prepare cornbread mix according to package directions; stir in chiles and seasonings. Spread batter in a greased 8"x8" baking pan. Bake at 400 degrees for 20 to 25 minutes, until center tests done; set aside to cool. In a small bowl, combine mayonnaise, sour cream and ranch dressing mix; set aside. Crumble half of the cornbread into a lightly greased glass bowl. Layer with half each of beans, mayonnaise mixture, corn, tomatoes, green pepper, onion, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours. Makes 12 servings.