Not my idea, but my wife’s–
Mexican Lasagna
Layer black beans, Mexi rice, mole sauce, cheese, and tortillas in a casserole dish. Top layers shold be mole sauce, then cheese. Bake until done- 30 minutes? at 350*? Awesome. Add in marinated pork/chicken/beef and various mexican spices as desired.
Ooh, just thought of another one…
Start Mexi rice. Brown chicken/tofu. Simmer in enchilada sauce. (or if using shrimp, start simmering in enchilda sauce so that it’ll be ready about the same time as rice). When rice is ready, turn heat off of simmering protein, and stir in several spoonfuls of peanut butter. If the sauce is too hot, it will seperate the peanut butter, so don’t simmer too hot. Four chicken breasts should take 2 10 oz cans of sauce or so, just make sure it’s enough to drown the meat. I usually use 2 or 3 soup spoons of pb, and smear it over the meat as I’m stirring it in. Let it sit for a minute or two, as you plate the rice. Spoon the meat and sauce over the rice. Serve with Pacifico Clara.
This made me howl in laughter. My poor co-workers.
just mildly whacky, product of desperation on my poorer days of emptying the fridge to the very end between paychecks:
Smear cream cheese on a tortilla, add honey and raisins. Roll, eat.
It eventually turned into a little bit of a classic among my sunday dinner group. It was also the first of the tortilla dessert streak that eventually died without leaving anything for posterity,
My recipe is not too wacky but it was born from one of those poor moments. I had a few things in the fridge and pantry. So looking around I figured I’d make beenie-weenies.
I call it “heart attack in a bowl.” (I stole the name from a radio dj who had a recipe he called “Heart attack on a plate” but his was for a steak recipe while mine is beenie-weenies.)
In a crock-pot:
1 pound bacon cut into half inch pieces.
1 pound smoked sausage. ( I had a half pound of smoked pork and a half pound of smoked turkey.)
1 big can of BBQ beans
1 can of corn
2 cloves of garlic
1/2 onion
1/4 cup of BBQ sauce (this is an estimate as I usually just pour some in until my brain says, “that’s enough” at the time of invention I used what was left in the bottle.)
1/4 cup of maple syrup (estimated just as above)
I let it cook on high for a couple hours then on low for the rest of the day. It tastes soooo good and the left overs are even better the next day or two.
As you’re eating it you can hear you’re heart weeping as it knows it is slowly being murdered.
My favorite meatloaf has a cornmeal crust, which keeps the loaf from getting too dry, and soaks up excess meat fat. Get dibs on the browned part around the edge.
Drizzle an ounce or so of bourbon over the raw loaf, then rain yellow corn meal from your fingers onto the loaf until you can no longer see the meat. 
My SIL the corn freak is drooling over the thought of this.
The other day I was trying to think of something to make for lunch because I hadn’t been in the store for a couple weeks and didn’t have any money to go out to eat.
I found a tomato. Then I found bacon and an avocado, and two slices and bread. I believe the substitution of avocado slices for lettuce on a traditional BLT is a vast improvement. I called it a TAB - tomato, avocado and bacon. It was freaking awesome. I didn’t even put any mayo or anything on it because avocados are so creamy.
The use of avocados in BLTs may be news in Kansas, but over here it’s widely known that avocados and/or guacamole make everything better. Everything. every. thing.
It took me (East Coast transplant of '97) the better part of a decade to figure it out, but the day it finally hit me was a glorious day indeed.
Except maybe cookies - you need pickle juice for that.