| | Directions |
- Preheat the oven to 400. Prepare the cornbread mix according to package directions, stirring in the green chilies and oregano.
- Spread into a greased 8 inch square pan. Bake for 20 to 25 minutes, or until the top springs back when lightly pressed. Set aside to cool completely.
- In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside.
- Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
- Crumble half of the cornbread into the bottom of a 9 x 13 inch baking dish.
- Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese.
- Repeat the layers ending with cheese on top. The dish will be very full.
- Cover and refrigerate for 2 hours before serving.
- This is also pretty served in a trifle dish.
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Prep Time: 1.5 hours
Cook Time: 25 minutes
Container: 8 inch square baking pan, 9 x 13 baking dish
|  | | Ingredients | | - | | 1 package corn bread muffin mix (7.5 oz pkg) |
| - | | 1 can chopped green chilies (4 oz can) |
| - | | 1/8 teaspoon dried oregano |
| - | | 1 cup mayonnaise |
| - | | 1 cup sour cream |
| - | | 1 packet dry ranch-style dressing mix (1 oz pkt) |
| - | | 10 slices bacon |
| - | | 2 cans pinto beans, drained, rinsed |
| - | | 1 can whole kernel corn, drained |
| - | | 3 tomatoes, chopped |
| - | | 1 cup green pepper, chopped |
| - | | 1 cup green onion, chopped |
| - | | 2 cups shredded Cheddar cheese |
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