Chili Corn Bread Salad

This chili corn bread salad recipe will add some spice to your life. A great dish that in itself  is a meal. Ingredients needed: Fresh chopped green chilies ( or 4 oz. can of green chilies with juice ), prepared cornbread ( I can make from scratch, but more often than not I choose to use Jiffy® brand corn bread muffin mix,  for the convenience. What cook doesn't need some convenience in the kitchen right? ), 1/8 tsp. dried oregano, 2 1/8 tsp. ground cumin, 2 cup of  sour cream, 2 cups of  mayonnaise ( once again Hellmann's® being my choice ), 2 (15 oz.) cans of pinto beans, rinsed and drained ( or left over pinto beans work well also ), 1 envelope of  Ranch dressing mix ( Hidden Valley® brand being my favorite ), 3 medium tomatoes, chopped, 2 cans of whole kernel corn, drained ( or fresh corn kernels when available ), 1 cup of  chopped green peppers,1 cup of chopped onions, 1 pkg. bacon, fried and crumbled, 2 cups of  shredded cheddar cheese ( KRAFT® brand being my cheese of choice ). Preparations as follows: Preheat oven to 350 degrees. Prepare corn bread according to directions. Stir in oregano, cumin, and chilies. Spread in 8” square baking dish. Bake at 350degrees for 20-25 minutes or until done. Allow to cool. Mix together the sour cream, mayonnaise, and dressing mix. Crumble half of the corn bread into a 9” x 13” dish. Layer with half of the corn, half of the beans, half of the tomatoes, half of the onions, half of the green peppers, half of the cheese, and half of the bacon. Repeat the layers. Cover and refrigerate for at least 2 hours before serving. Enjoy