This week's meal includes Ground Beef and Cheese Enchiladas, Spinach Salad with Jalapeño-Lime Vinaigrette, and Coconut Macaroons.

The Ground Beef and Cheese Enchiladas are filled with ground beef, onions, and cheese. The ground beef is elevated with the cheese and onion mixture. The onions are spiced with cumin and coriander. The enchiladas are coated with a rich red chili sauce. The sauce has a deep flavor and a little bit of spice. The sour cream and lime juice create a cool and refreshing relief.

The Spinach Salad with Jalapeño-Lime Vinaigrette is a simple salad with a lot of flavor. I adore simple spinach salads. The dressing is just jalapeños (seeded and cored, so it's not too spicy), lime juice, garlic, olive oil, and a little honey and salt to balance everything out. The recipe for the Jalapeño-Lime Vinaigrette is adapted from Julia Turshen's new book, Simply Julia. The salad is topped with cotija cheese, a fantastic Mexican cheese that is salty and crumbly.

The Coconut Macaroons are not french macarons, which are also delicious. Instead, Coconut Macaroons are mounded cookies made from shredded coconut, egg whites, and sweetened condensed milk. I then dunk them in dark chocolate to make them extra delicious.

I hope you enjoy this week's meal as much as I do!