1 lb. ground beef
1 jar (17 1/2 oz.) Pace Enchilada Sauce, divided
2 c. (8 oz.) shredded cheddar cheese or 4 cheese Mexican blend, divided
10 to 12 corn or flour tortillas (6 inches)

In a skillet, cook beef until no longer pink; drain. Stir in 1/2 c. sauce and 1 c. cheese. Warm tortillas according to package directions. Spread 1/2 c. sauce in a 13 x 9 x 2 inch baking dish. Spoon about 2 tablespoons meat mixture down the center of each tortilla. Roll up and place seam-side down in baking dish. Top with remaining sauce and cheese. Bake at 350° for 20 minutes or until cheese melts. Yield: 10-12 enchiladas.

Beefy Corn and Chile Enchiladas: Use 1/2 lb. ground beef. After browning ground beef, add 1 cup whole kernel corn and 1/2 c. drained, canned green chilies. Prepare as above.

Cheesy Chili Enchiladas: Omit ground beef and increase cheese to 3 cups. Mix 2 c. of the cheese and 1 can (4 oz.) drained, chopped green chilies for filling. Prepare as above.

Seafood Enchiladas: Omit ground beef. Use 2 c. chopped cooked shrimp. Prepare as above. Garnish with fresh cilantro.

Beefy Skillet Enchiladas: Use 8 corn tortillas (6 inches) and cut into 1 inch squares. After browning ground beef, add enchilada sauce, tortillas and 1 c. cheese. Bring to a boil. Cover and cook over low heat 5 minutes or until hot. Top with remaining cheese.