Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 40 mins
Servings:
12
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.
Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.
In a small bowl, stir together mayonnaise, sour cream, and ranch dressing mix. Set aside.
Wrap bacon in paper towels and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
Crumble 1/2 of the cornbread into the bottom of a 9×13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.
Nutrition Facts (per serving)
| 460 | Calories |
| 31g | Fat |
| 33g | Carbs |
| 15g | Protein |
