In a large bowl, combine the shrimp, red onion, tomatoes, jalapeno, cilantro, lime juice, lemon juice, and salt.

Stir well and cover with plastic wrap. Refrigerate for 2-3 hours or until the shrimp is fully cooked and turns opaque.

Stir in the diced avocado and serve with corn tortilla chips.

Preheat oven to 375°F (190°C).

In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is soft, about 5-7 minutes.

Stir in the diced tomatoes, green chilies, chili powder, cumin, and salt. Cook for another 5 minutes or until mixture is heated through.

Layer 3-4 tortillas in the bottom of an 8x8 inch baking dish. Spread 1/3 of the refried beans over the tortillas.

Spread 1/3 of the beef mixture over the beans, then sprinkle with 1/3 of the cheese. Repeat layering with tortillas, beans, beef mixture, and cheese, two more times.

Cover with foil and bake for 20-25 minutes, or until cheese is melted and bubbly.

Get lasagna out of the oven and let cool for 10 minutes prior serving.

Preheat oven to 375°F (190°C).

In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is soft, about 5-7 minutes.

Drain any excess grease, then stir in the chili powder, cumin, salt, diced tomatoes, tomato sauce, and salsa.

In a 9x13 inch baking dish, spread half of the beef mixture over the bottom.

Arrange 4 of the tortillas over the beef mixture.

Sprinkle half of the cheese on top of the tortillas, then spread half of the black beans over the cheese.

Repeat the layers with the remaining beef mixture, tortillas, cheese, and black beans.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Serve topped with sour cream.

Preheat the oven to 375°F (190°C).

Put the the ground beef or turkey in a large skillet over the stove in medium heat and brown it. Add the diced onion and minced garlic to the large skillet and cook until the onion is translucent.

Stir in the diced tomatoes, corn, black beans, chili powder, cumin, paprika, salt and pepper and cook for a few minutes.

Transfer the beef mixture to a 9x13 inch baking dish.

Spoon the mashed potatoes over the beef mixture, spreading it evenly.

Sprinkle the shredded cheddar cheese over the top.

Bake for 25-30 minutes, or until the cheese is melted and the edges are golden brown.

Serve hot.

Put olive oil in a large skillet and use medium heat. Put the turkey in the large skillet and stir it until browned and crumbly, 5 to 7 minutes.

Add the onion and bell peppers and cook for 5-7 minutes, or until softened.

Add the garlic and cook for another minute.

Stir in the corn, black beans, chili powder, cumin, salt, and pepper. Cook for another 5-7 minutes, or until heated through.

Serve the succotash hot, garnished with fresh cilantro, if desired.