🌮 Taco Bell–Style Meximelts

By: Rabia

Warm, cheesy, and bursting with fresh pico de gallo — just like the fast-food favorite!

Prep Time: 15 mins | Cook Time: 10 mins | Servings: 8

📝 Ingredients

For the Beef Filling

  • 1 lb lean ground beef

  • 1 packet taco seasoning (plus water as directed on package)

For the Pico de Gallo

  • 2 medium tomatoes, chopped

  • ½ medium onion, finely chopped

  • 2 tbsp fresh lime juice

  • ½ tsp salt

  • ¼ cup fresh cilantro, chopped

  • 1 jalapeño, minced (remove seeds for less heat)

For Assembly

  • 8 soft taco-size flour tortillas

  • 2 cups shredded Mexican cheese blend (Monterey Jack, cheddar, etc.)

👩‍🍳 Instructions

1️⃣ Make the Pico de Gallo

  1. In a small bowl, combine tomatoes, onion, lime juice, salt, cilantro, and jalapeño.

  2. Toss to coat and refrigerate until ready to use for maximum freshness.

2️⃣ Cook the Beef

  1. Heat a skillet over medium heat.

  2. Add ground beef and cook, breaking apart with a spatula, until fully browned.

  3. Drain excess fat if needed.

  4. Stir in taco seasoning and water as per package instructions.

  5. Simmer until slightly thickened, then remove from heat.

3️⃣ Warm the Tortillas

  • Wrap tortillas in a clean kitchen towel and microwave for 20 seconds until soft and pliable.

4️⃣ Assemble the Meximelts

  1. Lay a tortilla flat and sprinkle a layer of shredded cheese in the center.

  2. Add a scoop of seasoned beef on top.

  3. Spoon a little pico de gallo over the beef.

5️⃣ Melt & Serve

  1. Fold in the sides of the tortilla, roll burrito-style, and wrap in a damp paper towel.

  2. Microwave each wrap for 20 seconds to melt the cheese.

  3. Serve immediately with extra pico on top, if desired.

Recommended  Lemon Chicken Orzo with Tomatoes and Asparagus

💡 Tips & Variations

  • Extra heat: Add cayenne or hot sauce to the beef, or extra jalapeños to the pico.

  • Protein swaps: Use shredded rotisserie chicken instead of beef.

  • Vegetarian option: Replace meat with black beans, sautéed peppers, and onions.

  • Extra creamy: Add a thin layer of queso before rolling.

  • Freshness boost: Make pico just before serving for peak flavor.

If you’d like, I can also make a Taco Bell–style at-home guide with Meximelts plus two other copycat favorites so you can do a themed night. That could include step-by-step assembly photos and prep timelines. Would you like me to do that?

Rabia
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