Southwestern Corn Bread Salad
1 box Jiffy Corn Muffin mix
2 (4 oz. ) cans chopped green chilies, undrained
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1 cup light Hellman's mayonnaise
1 cup light sour cream
1 envelope dry ranch salad dressing mix
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.