Twice Baked Taco Potatoes by Colette

4 potatoes

1/2 cup sour cream
2-4 tablespoons milk
1 1/4 cup grated cheddar cheese, or use colby jack (divided)
1/2 lb ground beef, cooked and seasoned with taco seasoning (I used ground turkey for our swap.)

1. Preheat oven to 375.
2. Scrub potatoes and pierce a few times with a fork or knife. Bake for 1 – 1 1/4 hours or until tender.
3. Let cool for about 10 minutes or until they are cool enough to handle.
4. Cut baked potatoes in half and remove potato from the skin. Be sure not to get to close to the skin or your potato skin will not be sturdy enough to hold the filling.
5. Mash the potato filling with the sour cream and milk ( add more milk if needed).
6. Stir in 1 cup cheese and seasoned taco meat.
7. Spoon filling into potato skins and sprinkle with remaining cheese.
8. Return to oven and bake for 20-25 minutes.
9. Serve and enjoy!

For meal swap:  Thaw. Bake at in 375 degree oven for 20-25 minutes.  

Sloppy Joes Casserole

1 1/2 pounds ground beef

salt, pepper to taste
dried onion
1 T. worschurshire (SP?) sauce
1 T. apple cider vinegar
1 T. brown sugar
1 T. mustard
1/2-3/4 cup ketchup
1/4 cup BBQ sauce

1 1/2 cups cheddar cheese
2 cans crescent rolls

Brown ground beef; drain and rinse fat. 
Add next 8 ingredients to ground beef and cook for 5-10 minutes on stove.
Lightly grease 9x13 pan.  Layer bottom with one can of crescent roll. 
Spread meat mixture on top.
Sprinkle with cheese.
Top with other can of crescent rolls.
Bake at 350 degrees for 25-30 minutes (until crescents are done). 

*For freezer meal, meat mixture and cheese are in the bag.  Thaw and spread as stated above (cheese and meat maybe mixed a bit, but that's okay).