Taco Soup and Cornbread

TACO SOUP
Ingredients:
Onion, diced
Bell pepper, diced
1/2 lb ground beef
1 can crushed tomatoes in puree
1 can corn
2 cans kidney beans
2 TBSP taco seasoning (or more for more flavor but also more spice)

Directions:
Saute ground beef with chopped onion and bell pepper. Drain and rinse meat mixture. Put back in pot and add crushed tomatoes, corn, kidney beans and taco seasoning. Heat it through and keep it on warm until read to serve, stirring every once in a while.
Serve with grated cheese, plain yogurt, olives, cilantro and avacado (or whatever toppings you'd like).

CORN BREAD
Ingredients:
1 1/2 cups all purpose flour
1/3 cup granulated sugar
1/2 cup yellow corn meal
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup olive oil
3 TBSP butter, melted

Directions:
Preheat oven to 350 degrees F. Grease an 8x8" baking pan or paper-line 18-20 muffin tins.

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, oil, and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups or pan.

Bake for 18-20 minutes for muffins or 33-35 minutes for a bread pan or until wooden pick insterted in center comes out clean. Cool in pans on wire racks for 5 minutes. Serve warm with honey drizzled over the top!

Original recipe for the soup is from my mom-Kay!
Original recipe for corn bread is from the Albers yellow corn meal box. I've made several changes.