A straightforward taco night that uses up the shells sitting in your pantry. Brown ground meat with onion and garlic, season it, then fill and serve.

Serves 2. 20 minutes, 18 at the stove.

About 1910 calories a serving, 98 g protein, 306 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Dice 1 small onion and mince 2 cloves garlic, then add both to the hot oil and cook until the onion softens, about 2 minutes.
2. Add 1 pound ground meat to the skillet, breaking it apart with a spoon as it browns, for about 5 minutes until no pink remains.5 min
3. Stir in 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper to taste, then cook for 1 more minute until fragrant.1 min
4. Warm the taco shells in a dry skillet or the oven at 325°F [160°C] for 2 minutes while you set out the meat and any toppings you have on hand.2 min
5. Fill each warm shell with meat and serve at once.

Note Swap ground meat for shredded cooked chicken if you have it. Leftovers keep refrigerated for two days; reheat the meat gently and warm fresh shells. Serve with lime, hot sauce, shredded cheese, and fresh cilantro or lettuce if you have them.

Crushed taco shells stand in for croutons in a warm salad, their saltiness and crunch a short cut to dinner. Chorizo and black beans make it a meal; lime and cilantro finish it bright. You'll have this on the table in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 350 calories a serving, 7 g protein, 37 g carbohydrate, 23 g fat. From USDA figures for 70% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a large skillet over medium heat. Slice 1 small onion thin and cook until soft, about 4 minutes, stirring often. While the onion cooks, chop 4 ounces of chorizo and crush a handful of taco shells into bite-sized pieces.4 min
2. Push the onion to the side of the skillet and add the chorizo. Cook until browned, about 5 minutes, stirring occasionally. Add 1 cup of frozen corn and the drained and rinsed black beans from 1 can, stirring to heat through, about 2 minutes.5 min
3. Tear about 4 cups of romaine lettuce into a large bowl. Pour the warm chorizo mixture over the lettuce and toss gently so the heat wilts it slightly. Slice 1 avocado and scatter it on top along with the crushed taco shells.
4. Squeeze the juice from 1 lime over everything, season with salt and pepper to taste, tear over a small handful of cilantro, and serve right away so the shells stay crisp.

Note Swap the chorizo for ground beef if you like, browning 6 ounces in the same way. Leftovers keep two days refrigerated if you pack the taco shell crumbs separately and serve them as garnish. Offer hot sauce or sour cream on the side.

The last of the taco shells get a second life crisped in the oven and topped with quick pan-cooked chicken and whatever greens need using. Nothing fancy, just a fast dinner that turns crumbs into supper.

Serves 2. 20 minutes, 15 at the stove.

1. Heat the oven to 300°F [150°C] and spread six taco shells on a baking sheet, open side up. Bake for five minutes to crisp them while you start the chicken.5 min
2. Slice one eight-ounce chicken breast thin or chop it into bite-sized pieces. Heat two tablespoons oil in a large skillet over medium-high heat and cook the chicken until it turns white through, about four minutes, stirring once.
3. Mince two garlic cloves and add them to the pan with half a teaspoon cumin, salt, and pepper; cook for one minute until fragrant.
4. Toss two cups greens into the pan to wilt them in the residual heat, about one minute, then squeeze juice from half a lime over everything.
5. Pull the shells from the oven and divide them between two plates. Spoon the chicken mixture into each shell and serve right away.

Note Swap the chicken for ground turkey or cooked shrimp if you have it. Leftovers keep in the fridge for a day but the shells will soften; reheat them on a baking sheet if you want them crisp again. Serve with salsa, sour cream, or a simple tomato salad on the side.