Well, I don't know how another Friday slipped by without me posting a recipe!  Sorry AGAIN that it's late.  I've never had anything quite like this next offering.  Looks yummy!  This is another recipe from Amish friends in the San Luis Valley in Colorado.  Enjoy!


Chili Cornbread Salad

1 (8 1/2 oz.) cornbread muffin mix
1 (4 oz.) can green chilies
1/8 tsp. cumin
1/8 tsp. oregano
1 c. salad dressing
1 c. sour cream
1 pkg. Ranch dressing mix
2 (15 oz.) pinto beans
2 (15 oz) whole corn
1/2 c. chopped onion
3 diced tomatoes
1 c. diced green pepper
1-2 c. crumbled bacon

Prepare cornbread as directed on package.  Or make your own.  Stir in chilies, cumin, and oregano.  Spread into a 9 x 13-inch pan.  Bake at 400 until done.  Cool.  Mix sour cream, salad dressing, and Ranch mix.  Spread over crust.  Top with beans, corn, onion, tomatoes, pepper, and bacon.  Sprinkle with 2 cups shredded cheese.  Olives can be put over top if desired.  Delicious!  Can be made a day in advance.