AMISH CORNBREAD CHILLI DISH

1 (8 1/2oz.) pkg. Jiffy cornbread muffin mix
1 (4oz.) can of chopped green chilies, undrained
1/4 tsp. ground cumin
1/4 tsp. dried oregano
2 cups of mayonnaise
2 cups of sour cream
1 Enevlope Ranch Dressing Mix
2 (15oz.) cans of Pinto Beans, rinsed and drained
2 (15oz.) whole kernal corn, drained
3 medium tomatoes, chopped
1 cup green bell  peppers, chopped
1 cup of onion, chopped
2 cups of  shredded chedder cheese
1 pack of bacon, fried and crumbled
Or can use the bacon pieces located where the salad dressings are at Walmart. Next to the bacon bites.These are the real bacon pieces in a small plastic bag not the bottled kind.

Fix the cornbread according to instructions on the box.
Then stir in the cumin, oregano and chilies
Pour into a 8 inch baking dish or pan and bake on 350 for 20 minutes or until done. Don't let burn on top.
Let cool.

Next mix the mayonnaise, sour cream and ranch dressing mix.
Crumble half of the cornbread into a sprayed 13 x 9 inch pan. Put the mayo. and dressing mixture over this.
Next layer half of the beans, half of the corn and half of the tomatoes,
Half of the peppers, half of the onions, half of the bacon and half of the cheese over this. Repeat the layers beginning with the crumbeled cornbread, next the mayo mixture. Then the other vegs. and cheese.
Put in  ref. and chill for two hours. Serve chilled.