These flour tortilla bowls, already shaped and ready to crisp, make a sturdy shell for ground beef tossed with onion and garlic. It's a simple weeknight dinner that comes together in the time it takes to brown the meat and warm the sauce from the kit.

Serves 2. 20 minutes, 15 at the stove.

About 820 calories a serving, 40 g protein, 54 g carbohydrate, 48 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the oil shimmers, place 2 tortilla bowls in the pan and warm them until they are lightly browned and crisp on the edges, about 2 minutes per side. Transfer to plates and repeat with the remaining 1 tablespoon oil and 2 bowls.5 min
2. Dice 1 small onion and mince 2 cloves garlic. Return the skillet to medium-high heat and add the 12 ounces ground beef, breaking it into small pieces as it cooks until no pink remains, about 5 minutes.5 min
3. Add the diced onion and minced garlic to the beef and stir constantly until the onion is soft and the garlic is fragrant, about 2 minutes. Season with salt and pepper to taste.2 min
4. Stir in the taco sauce packet according to package directions and simmer until the sauce thickens slightly, about 1 minute. Spoon the seasoned beef into each tortilla bowl and serve immediately.2 min

Note Swap ground turkey for the beef if you prefer. Leftover beef keeps in the refrigerator for three days and works well in tacos or rice bowls. Serve with shredded cheese, lettuce, and sour cream on the side to top the bowls.