I have a few suggestions. I love to cook, so do DH and DS, so we always have good stuff at home!
24 6" corn tortillas, cut into 1" pieces
2 teaspoons of oil
1 sweet or regular onion, medium chop (You need 1 1/2 cups total)
1 lb ground chicken, turkey, or lean ground beef
4 cups tomato juice
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cups shredded cheddar
Preheat the oven to 425 degrees. Spread the onion pieces on two rimmed cookie sheets and bake for 15 minutes, shaking the pans halfway through cooking. Place oil in dutch oven over medium heat. Sauté 1 cup of the onion until softened, 5 minutes. Stir in chili powder, cumin, and oregano. Add chicken, cook until no longer pink, stirring often. Add tomato juice and salt and pepper to taste. Let simmer for 10 - 20 minutes. Place baked tortilla pieces in a non-reactive baking pan (stainless steel, ceramic or glass). Pour the sauce mixture over the tortilla pieces. Sprinkle the cheese on top, then the remaining onion. Bake for 10 - 15 minutes, or until bubbly. You can serve this topped with sour cream, olives, avocado, or anything else that sounds good.
Vegetable Noodle Stir-Fry
2 packets Ramen noodles
1 bag cole slaw mix (carrots and cabbage)
12 oz sliced mushrooms
1 lb raw shrimp, scallops, chicken, beef
1 - 2 cups chicken broth
Soy sauce to taste
In a large non-stick skillet, add a teaspoon of oil, once it is shimmering, add the cole slaw mix and mushrooms, sauté for a few minutes, stirring often. Add noodles and enough chicken broth to rise halfway up the side of the pan. Cover the pan, steaming the noodles and vegetables for five minutes. You can either cook the protein in a separate pan or transfer the vegetable and noodle mixture to a bowl, then cook the protein. You can top this with bean sprouts for an added crunch.
I recommend the Cook's Illustrated family of magazines and websites for anyone learning to cook. Their recipes are tested to be fool proof.