Southwestern Corn Bread Salad

Corn Bread:

1 box Jiffy Corn Muffin mix

2 (4 oz. ) cans chopped green chilies, undrained

1/4 tsp. ground cumin

1/4 tsp. dried oregano

Salad Dressing:

1 cup light Hellman's mayonnaise

1 cup light sour cream

1 envelope dry ranch salad dressing mix

Layering Ingredients:

2 (15 oz.) cans kidney beans, rinsed and drained

2 (15 1/4 oz.) cans whole kernel corn, drained

3 medium tomatoes, chopped

2 chopped sweet peppers (green, orange, or red)

1 bunch chopped green onions

1/2 cup Bacos

2 cups (8 oz.) shredded cheddar cheese

Prepare corn bread according to the package directions. Stir in the chilies, cumin, and oregano.  Spread in a greased 8 in. square baking pan and bake at 400 degrees for about 20 - 25 minutes.  Cool. 

In a small mixing bowl, combine the mayonnaise, sour cream, and dry dressing mix. Set aside. 

Crumble half of the baked corn bread into a 13" by 9" pan.  Layer with half of the beans, mayonnaise mixture, corn, tomatoes, sweet peppers, green onions, Bacos, and cheese. Repeat layers. Pan will be very full. Cover and refrigerate for 2 hours.