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I have been craving Mexican food for the longest, but Italian has been creeping into the picture as well. However, what made this week a Latin Spice week is due to my favorite band The 1975. Matty, the lead singer, announced in an interview that one of his favorite type of food from America is Mexican food. Weird answer considering that really isn't an American base food, but whatever I love Matty and he helped me to decide today's recipes. So thank you Matty for making this hard decision so easy.
I decided to provide you all with the perfect Mexican meal. Keep scrolling honey because your taste buds are about to get life.
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Ingredients:
*1 pound Land o Lakes White American Cheese
*2 cans small diced green chili undrained
*1/2 cup- 1 cup heavy cream, depending on thickness of dip you like
Directions:
*Pour it all in a saucepan and stir it.
*Simmer all on the stove in a saucepan until smooth.
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Ingredients:
*6 cups of ice
* 1/2 cup white sugar
*4 ounces frozen strawberries
*1/8 cup lime juice
* 1/2 cup lemon juice
* 3/4 cup rum
* 1/4 cup lemon-lime flavored carbonated beverage
Directions:
*Combine ice, sugar and strawberries together and put into blender
* Pour in lime juice, lemon juice, rum and lemon-lime soda
*Blend together and enjoy!
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Ingredients:
*1 pound lean ground beef
*1/2 cup chopped onion
*1 can diced tomatoes with juice, divided
*1 tablespoon Worcestershire sauce
*1 1/2 teaspoons chili powder
*1 teaspoon paprika
*1 teaspoon dried oregano
*3/4 teaspoon ground cumin
* 1/2 teaspoon ground black pepper
*2 cups refried beans
*1/4 teaspoon cumin
*1 jar beef gravy
*1 can enchilada sauce
*4 large flour tortillas
*2 cups shredded cheddar cheese, divided
*1 cup sour cream, divided
*1/4 cup chopped onion, divided
*1/4 cup chopped tomatoes, divided
*1 cup chopped lettuce, divided
Directions:
* Preheat the oven to 375 degrees F (190 degrees C)
*Place a skillet over medium heat. Cook and stir ground beef, half of the chopped onions, and garlic in the skillet until beef is browned and crumbly, breaking it apart as it cooks (about 8 minutes). Drain excess grease.
*Mix in half of the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
*Heat refried and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
*Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm (30 seconds).
*Spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and beef mixture on top of beef layer and spread 1/4 cup of cheddar chees over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining 4 burritos.
*Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup cheddar cheese.
*Bake burritos in the oven until the cheese has melted (15-20 minutes).
*Place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.
*Enjoy!
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Ingredients:
*1 1/2 cup of sugar
*6 large eggs
*1 can of sweetened condensed milk
* 2 cans evaporated milk
* 1 teaspoon of vanilla
* Specialty flan cookware
* Large baking pan
Directions:
*Preheat oven to 325 degrees F.
* Pour 1 cup of sugar in warm pan over medium heat. Constantly stir sugar until it is brown and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
*In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
*Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
*Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
*Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
*Enjoy!
Hopefully, all of these recipes will work out perfectly for you and you will have one amazing Latin Spice filled meal. Let me know how it turned out for you, and what are some of your favorite Mexican dishes? Until next time.
-Blossom
Here's another picture of Matty and George just because.