Brown ground chuck with onions; drain. Combine with refried beans and lemon pepper.
Using 1 can of enchilada sauce, dip each shell into sauce. Spoon heaping spoon of meat mixture in each shell. Now add chopped cheese (large chunks in the middle or mixture. Roll and place in ungreased large baking pan. Pour last can of enchilada sauce over the top, if any meat mixture is left and cheese, put on top of dish.