Tacos in a Bag

Ingredients
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.
Nutrition Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 917 cal Total Fat: 64.5 g Cholesterol: 134 mg
Sodium: 1355 mg Carbohydrates: 49.6 g Fiber: 4.5 g
Protein: 35 g

Four Cheese Lasagna

Ingredients
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 470 cal Total Fat: 30.4 g Cholesterol: 131 mg
Sodium: 1268 mg Carbohydrates: 21.7 g Fiber: 4.2 g
Protein: 30.2 g

Cheeseburger and Fries/Tater Tots Cass.

Ingredients
2 pounds lean ground beef
1/2 medium onion, chopped
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (16 ounce) package frozen French fries
2 cups shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 516 cal Total Fat: 32.5 g Cholesterol: 121 mg
Sodium: 858 mg Carbohydrates: 20.9 g Fiber: 2.4 g
Protein: 33.8 g

variations...
I have made this for my family but used tater tots instead. They loved it. from ??

Corn Dog Muffins - Kid friendly

Ingredients
2 (8.5 ounce) packages corn bread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
9 hot dogs, cut in half
1 cup grated Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
In a large bowl, stir together cornbread mix and brown sugar. In a small bowl, whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in cheese. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Nutrition Information
Servings Per Recipe: 18
Amount Per Serving
Calories: 242 cal Total Fat: 13.7 g Cholesterol: 50 mg
Sodium: 775 mg Carbohydrates: 20.8 g Fiber: 0.2 g
Protein: 8.5 g

variations...
I've done something similar with packaged biscuit dough. My 5 year old daughter has always loved stretching the dough and then wrapping the half a dog in it. It's like pigs in a blanket - only bigger and better! from ?