1 pkg.corn bread mix

1 can green chilies

1/8 tsp ground cumin

1/8 tsp dried oregano

Pinch of rubbed sage

1 cup mayonnaise

1 8 oz. container sour cream

1 envelope ranch salad dressing mix

2 cans pinto beans - drained

2 cans whole kernel corn - drained

3 medium tomatoes, chopped

1 cup chopped green pepper

1 cup chopped green onion

10 strips of bacon cooked and crumbled

2 cups grated cheese

Prepare cornbread according to directions.  Stir in chilies, cumin, oregano and sage.  Spread in a 8 X 8 inch pan.  Bake at 400 for 20-25 min.  or until done.  Cool.  

In a small bowl, combine mayo, sour cream, dressing mix; set aside.  

Crumble half of the corn bread into a 13 X 9 pan.

Layer half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese.  

Repeat layers. Cover and refrigerate for 2 hours before serving.