Ingredients
12
12 servings
- •1 (7.5 ounce) package corn bread/muffin mix
- •1 (4 ounce) can chopped green chilies, undrained
- •0.125 teaspoon ground cumin
- •0.125 teaspoon dried oregano
- •1 pinch rubbed sage
- •1 cup mayonnaise
- •1 cup sour cream
- •1 (1 ounce) package dry Ranch-style dressing mix
- •10 slices bacon
- •2 (15.5 ounce) cans pinto beans, drained and rinsed
- •1 (10 ounce) can whole kernel corn, drained
- •3 medium tomatoes, chopped
- •1 cup chopped green pepper
- •1 cup chopped green onion
- •2 cups shredded Cheddar cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
- Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.
- Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.
- In a small bowl, stir together 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 1/2 of the cornbread into the bottom of a 9x13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.
Nutritional Facts
Per 12 servings
- Calories: 460
- Carbohydrate: 33g
- Fat: 31g
- Fiber: 5g
- Protein: 15g
- Sugar: 5g
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