1 (8 1/2 oz.) pkg. corn bread mix
1 (4 oz.) can chopped green chilies (do not drain)
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch of rubbed sage
1 c. mayonnaise
1 c. (8 oz.) sour cream or plain yogurt
1 envelope Ranch salad dressing mix
2 cans (15 oz.) pinto beans, rinsed and drained, or 1 can pintos and 1 can black beans
2 cans (15 1/4 oz.) whole kernel corn, drained
3 medium tomatoes, chopped
1 c. chopped green pepper
1 c. chopped onions
10 bacon strips, cooked and crumbled, or Bac*Os bacon bits can be used
2 c. (8 oz.) shredded Cheddar cheese

Prepare corn bread according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-inch baking pan.

Bake at 400°F for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble 1/2 of the corn bread mixture into a 13 x 9-inch dish. Layer with 1/2 beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.