For something different, try shredding the beef and adding picante and a little taco seasoning with about 1/4 cup of water. Cook down until no liquid is visible in the skillet. Be careful not to get it too dry. To heat up tortilla shells, place them on a plate covered with a damp paper towel. Heat in microwave for about 20 seconds. Dip soft tortilla shells in enchilada sauce (Old El Paso makes good sauce) and fill with beef mixture. Fold enchiladas and bake in 350 degree oven for 10-15 minutes. Top with your favorite shredded cheese (I use jack or cheddar) and bake 5 minutes more or until cheese is melted. Serve with refried beans (also microwavable) topped with monterey jack cheese. Mexican rice is easy to make also. Substitute a can of enchilada sauce for a portion of the water you cook the rice in. As the rice absorbs the water, it will absorb the sauce. Hope this helps!