1 (8 1/2 oz.) pkg. corn bread muffin mix
1 (4 oz.) can chopped green beans, rinsed and drained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rubbed sage
1 c. mayonnaise
1 (8 oz.) sour cream
1 envelope Ranch salad dressing mix
2 (15 1/2 oz.) cans pinto beans, rinsed and drained
2 (15 1/2 oz.) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 c. green pepper, chopped
1 c. chopped green onions
10 bacon strips, cooked and crumbled
2 c. (8 oz.) shredded Cheddar cheese

Prepare corn bread batter according to package. Stir in green chilies (undrained), cumin, oregano and sage. Spread in greased 8-inch square pan.

Bake at 400°F for 20 to 25 minutes. Cool. In small bowl, combine mayo, sour cream and dressing mix; set aside. Crumble half of corn bread into a 9 x 13-inch dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layer (dish will be very full). Cover and refrigerate for 2 hours.

Yield: 12 servings.