These shells are already flavored and crisp, so you need only a fast filling and bright slaw to balance the heat. Ground beef seasoned simply, sharp blue cheese mixed into crunchy cabbage, and you have dinner in under half an hour.

Serves 2. 25 minutes, 20 at the stove.

About 740 calories a serving, 41 g protein, 29 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Mince 2 cloves garlic and 1/4 medium onion and add them to the pan, stirring until fragrant, about one minute.
2. Add 1/2 pound ground beef, breaking it into small pieces as it cooks until no pink remains, about 5 minutes. Season with salt and pepper to taste.5 min
3. While the beef cooks, place 3 cups shredded cabbage in a bowl and mix in 2 tablespoons of the spicy jalapeno cheddar spread, along with a pinch of salt and pepper until the slaw is coated and wilted slightly.
4. Warm the 10 taco shells in the oven at 325 degrees Fahrenheit [160 degrees Celsius] for 2 minutes, or according to the package directions, while you finish the beef.2 min
5. Divide the cooked beef between the warm shells and top each with a spoonful of the blue cheese slaw. Serve immediately with any remaining slaw on the side.

Note Swap the slaw for diced fresh tomato and cilantro if you prefer. Leftovers keep in the fridge for one day; reheat the beef gently and assemble fresh shells to keep them crisp. Serve with lime wedges and hot sauce if you like more heat.