1 pkg. corn meal mix
1 can green chilies (undrained)
1/8 tsp. cumin
1/8 tsp. dried oregano
1 pinch sage
1 c. mayonnaise
1 c. sour cream
1 envelope Ranch salad dressing mix
2 cans pinto beans, rinsed and drained
3 cans corn (whole kernel), drained
3 medium tomatoes, chopped
1 c. green pepper, chopped
1 c. green onions
10 bacon strips, cooked
2 c. shredded Cheddar cheese

Prepare cornbread mix; stir in green chilies, cumin, oregano and sage.

Bake at 400°F, then cool. In small bowl, combine mayo, sour cream and dressing mix. Set aside. Crumble 1/2 cornbread in 13 x 9 dish or larger. Layer with 1/2 beans, mayo mix, corn, tomatoes, green peppers, onion, bacon and cheese. Layer cornbread with rest of ingredients. Cover; refrigerate for 2 hours.