Old El Paso shells are the spine here: you brown seasoned beef, stuff the shells, and broil them until the edges crisp and char. Build them in the time it takes the pan to heat, then walk away while the oven does the work.

Serves 2. 25 minutes, 12 at the stove.

About 1820 calories a serving, 74 g protein, 305 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the broiler to high and position a rack 5 inches from the heat. Warm 1 tablespoon oil in a large skillet over medium-high heat until a wisp of smoke rises. Add 8 ounces ground beef and cook, breaking it apart with a spoon, until no pink remains, about 5 minutes. While the beef cooks, chop 2 cloves garlic and 1/4 small onion fine.
2. Stir the garlic, onion, and a pinch each of salt and pepper into the beef. Cook until fragrant, about 1 minute. Taste and adjust seasoning.
3. Set 8 Old El Paso shells upright in a baking dish. Divide the warm beef among them, filling each shell generously from the top. The shells may lean together as you fill them; that is fine.
4. Slide the baking dish under the broiler and cook until the edges of the shells begin to brown and char and the filling heats through, about 6 minutes. Watch to prevent burning.6 min

Note Swap ground turkey or chorizo for the beef. Leftovers keep covered in the fridge for two days and reheat gently in a low oven. Serve with lime wedges, shredded lettuce, sour cream, or hot sauce on the side.