Are there other ways to shape a taco than the traditional folded V? Sure; some years ago Old El Paso gave us the squared-off-U-shaped Stand 'n Stuff tacos that stand up so they're easier to fill. And now Ortega presents Fiesta Flats, crisp corn-taco material in the shape of wide, shallow boats, so you can make sort-of open-faced tacos a bit less precarious than tostadas.
Because they're wide open, they're theoretically easier to fill than even Stand 'n Stuff tacos. Ironically, however (especially given their name), the bottoms of Fiesta Flats aren't flat. They're quite rounded, and you have to hold onto them while you fill them.
Krusteaz, which makes many more baked-product mixes than your supermarket carries (they have almost four dozen), just added three Molten Deep Dish cookie mixes.
The new mixes include sugar cookie with chocolate center, chocolate cookie with caramel center and "classic cookie" (think chocolate-chip-cookie dough without the chips) with chocolate center.