A tired cook's dinner: fried tortillas and store-bought guac with lime, a sharp salsa to brighten them, and a cold beer. This shelf gives you the dip; you'll spend ten minutes on the rest.

Serves 2. 25 minutes, 10 at the stove.

About 1450 calories a serving, 12 g protein, 73 g carbohydrate, 132 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 cup oil in a large skillet over medium-high heat until a strip of tortilla sizzles immediately when you drop it in, about 5 minutes. While the oil heats, cut 6 to 8 corn tortillas into quarters.5 min
2. Working in two batches to avoid crowding, fry the tortilla pieces until they are golden and crisp, about 2 to 3 minutes per batch, stirring once. Drain them on paper towels and sprinkle with salt.6 min
3. Drain 1 can diced tomatoes, toss them with 1/2 small onion minced, the juice of 1 lime, a small handful of cilantro chopped, and salt to taste. Let it sit while you plate the chips.
4. Scoop the guacamole onto a serving plate, arrange the warm chips around it, and serve with the tomato salsa on the side for dipping.

Note Swap the canned tomatoes for fresh if you have them, dicing and mixing the same way. Leftover chips keep in an airtight container for two days; reheat them in a dry skillet. Serve with cold beer or sparkling water with lime.