Home Made Tacos/Banquet

Well, I never did this before, but tonight I made tacos. They were not bad. I just cooked about a half pound of ground beef, and tossed in a whole package of McCormick Taco Seasoning, intended for 1 lb of beef. My girlfriend thought it was too spicy, but that did not stop her from choking down two of 'em. I think next time I'll back off for her sake, then just bring up the heat on mine separately, with serranos and salsa. She does not want lettuce, but I actually like really finely sliced iceberg. Now, the McCormick package calls for simmering in water, but I decided to use beef broth. Why not? They suggest simmering for five minutes, but I let it go a lot longer, to dry it out some. What I forgot to get into was adding a little finely chopped potato. I just wanted to test the McCormick product without adjusting it. I think next time too, I might ask a butcher to grind the beef like three times, to get it really fine. Or just chop it more by hand at home. I bought an unknown Latino brand of hard shells, they were just fine. I put them in a 200 degree oven for a while. That always helps crisp them up. Anyway, I'm going to examine the McCormick's package and see how I might put together the same basic formula, adjusted for my taste. Any ideas along these lines?
-Scott Lindgren