In a large skillet, cook onion and brown ground beef until no pink remains. Add garlic and cook 1 more minute.

Add taco seasoning, and water. Simmer for 5-7 minutes until reduced. Stir in cream of chickens soup.

Pour crushed Doritos into prepared pan. Top with beef mixture, beans, and cheese. Bake for 15-20 minutes or until bubbly.

Serve with your favorite toppings, such as lettuce, tomatoes, jalapenos, sour cream, and cheese. I also like to drizzle mine with Catalina dressing.

Using a mandoline, slice zucchini lengthwise. I aim for about 1/8 of an inch thick slices. Slice enough zucchini so that you end up with 16-20 evenly sized pieces.

Place the slices of zucchini flat on a tray or cutting board and season generously with salt. Leave them to sit for 15 minutes. The salt will pull out some of the moisture from the zucchini and prevent the lasagna from coming out too watery.

While the salted zucchini sits for 15 minutes, prepare the sauce by heating the olive oil in a large skillet on the stove at medium-high heat. Add the garlic and onion and sauté until the onion is translucent; about 3 minutes.

Stir in the can of crushed tomatoes, tomato paste, oregano, thyme and salt. Bring to a slight boil, stirring constantly, for 2 minutes. Reduce heat to low and let the sauce simmer.

While the sauce simmers, prepare the cheese filling by mixing the ricotta, parmesan cheese, egg, basil, salt and pepper in a small bowl. Set aside.

After the zucchini has sat for 15 minutes, pat each piece dry with paper towels. Flip the pieces and pat again, being sure to remove as much water as possible.

Spread 1/4 cup of the tomato sauce along the bottom of a 9×9 casserole dish. Add four slices of zucchini side-by-side on top of the sauce. Add about 1/4 cup of the ricotta mixture on top of the zucchini noodles and spread evenly. Add 1/2 cup of shredded mozzarella cheese on top of the ricotta.

Add enough tomato sauce to evenly cover the mozzarella cheese and continue to layer the lasagna with zucchini noodles, ricotta cheese, and mozzarella cheese as explained in step 8. The recipe will make 4 or 5 layers. For the final layer, top with mozzarella cheese and some freshly chopped basil.

Place the casserole dish in the oven and bake for 35 minutes or until the top layer of mozzarella is bubbling and browning.

Remove from the oven and let stand for 10 minutes. Garnish with fresh basil and serve!

Cook pasta according to box directions.

In a large Dutch oven, melt butter over medium heat. Stir in cream and cream cheese. Stir constantly until combined. Add Parmesan and ranch packet. Set aside.

Heat olive oil in skillet over medium heat. Cook chicken until browned and cooked through. Set aside.

Place cooked pasta, cooked chicken, half of the shredded cheddar and chopped bacon in prepared pan. Pour in ranch mixture and mix well.

Top with remaining cheddar cheese, and cover with foil. Bake for 30 minutes, removing foil for the last 5 minutes.

To the pan, add potatoes with contents of sauce mix, water, milk, and butter. Cover and cook over medium heat for 18–20 minutes until potatoes are almost tender, stirring frequently.

Add vegetables. Cover and cook for 8–10 minutes or until potatoes and vegetables are tender.

Stir in browned smoked sausage pieces and stir to combine.

Add cream of mushroom soup and frozen vegetables into the skillet with the beef and let cook for a couple more minutes, until veggies are heated through.

Spread the beef and veggie mixture out into a large greased 9×13-inch baking dish. Sprinkle with shredded cheese. Top with frozen tater tots in a single layer. Bake for 40–45 minutes.

Add onion, peppers, oregano, garlic, paprika and chili flakes. Sauté for 8 minutes. Stir in chopped tomatoes, stock, rice and seasoning. Bring to the boil then reduce to a simmer.

Add sausages back into pan. Simmer for 25 minutes or until rice is cooked.

Mix in soup, milk, frozen peas and cooked chicken. Cook until heated through. Season with salt and pepper. Pour mixture out into a greased baking dish.

Top with frozen tater tots. Bake for 30 minutes. Top with shredded cheddar cheese and bake for another 15–20 minutes.

Sear lamb in the oil for a few minutes until it is browned all over. Remove and set aside.

Add onions and carrots to the oil and cook for 2–3 minutes until they are starting to slightly brown, then add garlic and cook for a further minute.

Add tomatoes, chickpeas, apricots and spices (not including the coriander) to the pan and stir well. Then add the lamb back into the stew.

If you are using a tagine, carefully remove from the oven and add the mixture into the bottom. Add the lid and place in the oven. If you are using a casserole dish, simply place the lid on and put in the oven.

Cook for 1 hour and then test the lamb—it should be melt-in-your-mouth tender. If not, cook for another 20 minutes or so.

Remove the cinnamon stick and sprinkle the tagine with the chopped coriander and serve! Beautiful.

In a large skillet over medium heat, brown ground beef. When ground beef is almost browned, add onion and cook for 2–3 minutes. Add garlic and cook for 1 minute, stirring constantly. Drain excess grease.

Stir in taco seasoning and water. Simmer for 10 minutes over low heat. Add salsa style tomatoes and kidney beans, stir to combine. Spoon into prepared baking dish.

Top with Frito chips, shredded cheddar and shredded Monterey Jack. Bake for 30 minutes or until cheese is fully melted. Top with tomatoes, black olives, green onions and sour cream if desired.