Cornbread, Mom's amazing Taco salad...and a don't!

I grew up loving my mother's homemade taco salad. It's healthy, amazingly delicious, and something I didn't know back then...easy to make! I made it tonight as usual except for one thing--I changed the taco seasoning to something I already had in my cupboard. Bad idea! My mom's version is a perfect blend of spiced meat and veggies--my version was wickedly spicey. I used the Trader Joe's Taco seasoning...it was hot hot hot. My lips were on fire. So I recommend sticking to the Lawry's Taco seasoning found at most large grocery stores. (Not sure how I'm going to brave the leftovers)


I also made some awesome cornbread muffins to accompany the salad. Super hit and super easy! Here are the great recipes:

Taco Salad

The meat: Heat 1tbsp. olive oil in a skillet. Add 1/4 onion and brown. Add 1/2 lb. meat (use turkey, beef, or tofu). When meat is almost finished add a small amount of water and entire packet of Lawry's taco seasoning. Simmer until water has cooked away.

In a large bowl toss: head of romaine lettuce, tomato (chopped), avocado (sliced), a can of dark red kidney beans (rinsed), black olives, and 1 cup grated cheddar cheese. When meat is a little cool add meat, tortilla chips, and a generous squeeze of Thousand Island salad dressing. Toss and enjoy!

Cornbread muffins
Preheat oven to 400F. Spray 8in. pan or muffin cups with Pam.
Combine 1cup yellow cornmeal, 1 cup all-purpose flour, 1/4cup sugar, 1 Tbsp. baking powder, and 1 tsp. salt in a bowl. Combine 1 cup milk, 1/3 cup olive oil, and 1 egg (slightly beaten) into a bowl; mix well. Add milk mixture to flour mixture and blend. Pour into prepared pan.

Bake for 20 to 25 minutes for a loaf or 15 minutes for muffins.
*I halved the recipe and came out with two perfectly large muffins for dinner* I LOVE this recipe!