The Cinco de Mayo Challenge

We definitely respect all Hispanic and Latina TRAP QUEENS for staying true to the game! Cinco de Mayo is this weekend and it's time to party or fiesta. The word FIESTA for me evokes colorful fun times and good satisfying food including popsicles and light up tennis shoes. If you trappin' then you want to do this 2 -Part Cinco de Mayo Weekend Challenge.

Part 1

I challenge you to buy or download Jlo's new album "Jennifer Lopez; This is Just Me Now." in the vane of Beyonce's "Lemonade," she turned her new album into a cinematic movie. But, don't let the trailer fool you, the album is PURE FIRE! The best music she's ever made. It's perfect Grown and Sexy Hood Music. This is the R n B album of the summer...period.

Part 2

While you are playing "This is Me Now" in the kitchen, the second part of this challenge is to make the Taco Bell Enchirito copycat because they don't sell it anymore. I think it will be fun, because you can pour a drink or something to so you can focus while you make it.

Everyone who's copied this recipe has made it differently. Although the recipe below is the one I like, let's watch Claudia Regalado make her version. She's a self proclaimed YouTube chef. I've been wanting a Mexican food cookbook like hers titles "Cooking Con Claudia". I think the one by Claudia is just what I've been looking for. It's the IT GIRL of Mexican cookbooks.

• 1 lb ground beef

• 1/2 cup onion diced

• 2 garlic cloves minced

• 1 taco seasoning packet

• 1/4 cup water

• 14 oz can refried bean

• 15 oz can enchilada sauce

• 8 soft burrito sized tortillas

• 3 cups cheddar cheese

• black olives for garnish

Directions:

1. Heat a large pan over medium heat. Add the meat to the hot pan along with the diced onions. Break the larger pieces of meat up as it cooks and finishes browning. Drain the fat. Return the pot back to the heat source and season the beef with the taco seasoning packet. Add the water and let simmer for 5 minutes.

2. Heat the refried beans in either the microwave in a microwave-safe bowl or on the stovetop.

3. Warm the tortilla in the microwave by place four tortillas on a microwave-safe plate and setting a damp paper towel on top. Microwave for 45 seconds. Repeat for the next set of soft tortillas. (If you don't want to use the microwave, see note section below for the directions to use the oven)

4. Spread out the tortilla by working in batches. Spoon 3 tablespoons of refried beans into center of each tortilla. Add 3 tablespoons of taco-seasoned beef over the refried beans. Then, add about 1-2 teaspoons of red enchilada sauce.

5. Fold up the burrito and place it on a plate. Spoon 2-3 tablespoons of red enchilada sauce over each wrapped burrito. Sprinkle cheddar cheese over the burrito. Warm in microwave for about 2 minutes. Remove from the microwave and top each with sliced black olives. Serve with margaritas, salsa and tortilla chips, and Spanish rice.
   

(NOTE: If you don't want to heat the burritos in a microwave, you can use the oven. Preheat the oven to 350. Place the burritos in a casserole dish like this one by Tia Mowry. Top with enchilada sauce and cheese. Bake uncovered for about 10 minutes for the Enchirito to warm up and the cheese to melt.)