You have just enough taco seasoning left to season ground beef for a couple of tacos apiece. Warm the shells while you cook the meat, then dress everything fast with crisp slaw and a squeeze of lime.

Serves 2. 15 minutes, 12 at the stove.

You need 2 tablespoons oil, to taste salt, to taste pepper, half a small onion onion, half a pound ground beef, 4 shells corn taco shells or flour tortillas.

1. Put the taco shells in a low oven at 300°F [150°C] to warm. Chop half a small onion fine. Heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers.
2. Add half a pound ground beef and the onion, breaking the meat with a spoon as it cooks until no pink remains, about 5 minutes. Drain excess fat from the pan if needed.5 min
3. Stir in a few tablespoons of taco seasoning and 2 tablespoons water, scraping any browned bits from the bottom. Simmer until the mixture thickens slightly, about 1 minute. Taste and add salt and pepper as needed.2 min
4. Pull the warm shells from the oven. Divide the seasoned beef between them, then top with any toppings you have on hand like shredded cabbage, salsa, or sour cream.

Note You can use this taco seasoning mix with shredded chicken or beans instead of beef. Leftovers keep for two days in the fridge; reheat the filling gently and warm fresh shells. Serve with lime wedges, hot sauce, and cold beer or soda.

Use up that half jar of taco seasoning tonight with a quick sheet of rice and beans that tastes like dinner and stores well for lunch. The seasoning does all the work here.

Serves 2. 25 minutes, 8 at the stove.

About 1210 calories a serving, 54 g protein, 212 g carbohydrate, 19 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need 4 tablespoons [28 g] taco seasoning, 2 tablespoons oil, 1 medium onion, 2 cloves garlic, to taste salt, 1 cup rice, to taste pepper, one 15-ounce can canned beans, 2 cups broth or water.

1. Heat 2 tablespoons oil in a wide pan over medium-high heat. Dice 1 medium onion and mince 2 cloves garlic, then add both to the pan, stirring often until the onion softens, about 3 minutes.3 min
2. Pour in 1 cup rice and stir until every grain is coated, about 1 minute. Sprinkle 4 tablespoons taco seasoning over the rice and stir to coat.1 min
3. Pour in 2 cups broth or water and bring to a boil. Drain and rinse one 15-ounce can of beans, then stir them into the pan.
4. Cover the pan, reduce heat to low, and simmer until the rice absorbs the liquid, about 15 minutes. When steam stops escaping and the rice is tender, the pan is done.15 min
5. Season with salt and pepper to taste. Fluff with a fork and serve at once.

Note Swap the rice for pasta if you prefer. Leftovers keep four days in the refrigerator and reheat gently with a splash of water in a covered pan. Serve with lime wedges, diced tomato, cilantro, and sour cream or crema on the side.

A weeknight skillet dinner built around taco seasoning, this one-pan meal gets rice and chicken cooked together so everything picks up the spices. The pantry makes it possible.

Serves 2. 35 minutes, 10 at the stove.

About 1070 calories a serving, 72 g protein, 135 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/4 cup [30 g] taco seasoning, 2 tablespoons oil, 1 medium, diced onion, 2 cloves, minced garlic, 3/4 cup rice, to taste salt, to taste pepper, 1 lb [450 g] chicken breast, 1 1/2 cups [360 ml] chicken broth.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cut 1 lb chicken breast into bite-sized pieces and cook, stirring often, until the outside is opaque, about 5 minutes. Season with salt and pepper as it cooks.5 min
2. Add 1 medium diced onion and 2 minced garlic cloves to the skillet and cook, stirring, until softened, about 2 minutes. Stir in 1/4 cup taco seasoning and cook for 30 seconds until fragrant.2 min
3. Add 3/4 cup rice and stir to coat with oil and spices, about 1 minute. Pour in 1 1/2 cups chicken broth and bring to a simmer.1 min
4. Reduce heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 18 minutes. Fluff with a fork and taste for salt and pepper.18 min

Note Swap the chicken for ground turkey or beef if you prefer. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with lime wedges, diced tomato, or a simple green salad on the side.