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Sinking your teeth into a Taco Bell Meximelt used to be a late-night ritual for me and my friends after study sessions. Now you can bring that cheesy, savory handheld delight straight to your own kitchen. This copycat version gets all the best parts right with seasoned ground beef, gooey cheddar, and bright pico de gallo packed into a soft tortilla. They are easy, fast, and always a huge hit for casual dinners or feeding a group of hungry friends.
There is just something nostalgic and special about recreating a fast food favorite at home. The first time I made these copycat Meximelts, we ate every single one straight off the plate while watching movies. My kids called it the best taco night ever.
Ingredients
- Large flour tortillas: Six sturdy tortillas bring everything together and make it easy to hold. Choose the softest ones for best results
- Lean ground beef: One pound of ground beef makes a rich flavorful filling. Pick freshly ground for more tenderness and always drain off excess grease
- Taco seasoning: Two tablespoons or one packet gives that classic taco flavor. Use a favorite low sodium blend if you prefer
- Water: Half a cup helps the seasoning coat and simmer into the beef without drying it out
- Sharp cheddar cheese: Eight ounces adds that iconic melt and tang. Grate your cheese fresh instead of pre-shredded for the smoothest results
- Roma tomatoes: Four tomatoes for the pico de gallo. Select ripe but still firm so they do not make the filling watery
- White onion: Half a cup for a bit of bite and crunch. Look for crisp onions and dice very fine
- Jalapeno: One small for just enough heat in the salsa. Remove veins and seeds if you want mild
- Cilantro leaves: Two tablespoons bring a burst of fresh flavor. Use the leaves only and chop right before mixing
- Lime juice: Squeeze from one lime and use fresh for the brightest taste
- Salt: A quarter teaspoon pulls the whole filling together. Fine sea salt melts in easily and evenly
Step-by-Step Instructions
- Brown the Beef:
- Crumble the ground beef in a large skillet over medium high heat. Cook until completely browned with no pink left which usually takes about seven minutes. Drain off any fat for a less greasy filling
- Season and Simmer:
- Add the water and taco seasoning to the browned beef. Keep crumbling and stir well so all of the meat gets coated. Let the mixture come to a gentle simmer and cook for ten minutes until it thickens into a juicy sauce
- Warm the Tortillas:
- Stack the tortillas and wrap in a clean towel. Microwave for about twenty seconds to get them soft and pliable. This prevents tearing during rolling
- Make the Pico de Gallo:
- Combine the diced Roma tomatoes, white onion, chopped jalapeno, cilantro, fresh lime juice, and salt in a medium bowl. Toss together and taste to adjust the seasoning. Letting it sit for a few minutes melds the flavors
- Assemble the Meximelts:
- Lay out a tortilla on a flat surface. Spread a generous spoonful of beef down the center. Top with pico de gallo and a handful of fresh cheddar cheese
- Roll and Melt:
- Fold the sides of each tortilla inward then roll it up like a burrito. Wrap each in a damp paper towel and microwave for about twenty seconds to get the cheese extra melty
- Serve and Enjoy:
- Unwrap and serve immediately. Enjoy them on their own or with plenty of salsa guacamole and sour cream for dipping
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My favorite ingredient in these is always the sharp cheddar cheese. Nothing beats that stringy melty cheese pull with every bite. We have made these for casual movie nights and even for birthday parties. Friends always end up asking for the recipe before leaving.
Storage Tips
Keep leftover Meximelts in an airtight container in the refrigerator for up to three days. To freeze wrap each in plastic and foil then stash in a freezer bag for up to one month. For the best texture reheat in a toaster oven or regular oven instead of the microwave. If reheating from frozen let them thaw overnight in the fridge first.
Ingredient Substitutions
You can swap ground chicken or turkey in for the beef if you want something lighter or even use seasoned black beans for a vegetarian version. Monterey Jack or pepper jack cheese adds more flavor and melts well. Try adding sautéed bell peppers or mushrooms for even more color and texture.
Serving Suggestions
Serve Meximelts with lots of salsa guacamole or sour cream on the side. They are perfect with a squeeze of extra lime or a dash of hot sauce. These make a great base for a build your own taco or burrito bar with toppings like shredded lettuce or refried beans.
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Cultural and Historical Context
Meximelts were a Taco Bell menu item known for their blend of American melting cheese and fresh Mexican inspired salsa. The dish captures the blending of Tex Mex and fast food traditions and was a childhood favorite for so many families. Making them at home ties together both nostalgia and freshness.
Recipe FAQs
- → How do I make the beef filling flavorful?
Brown the ground beef thoroughly, then simmer it with taco seasoning and a bit of water to create a rich, seasoned sauce that coats the beef well.
- → What’s the best way to prepare pico de gallo for this dish?
Dice Roma tomatoes, white onion, jalapeño, and cilantro finely, then toss with lime juice and salt. Drain excess liquid to keep the wrap from getting soggy.
- → Can I use other cheeses besides cheddar?
Yes, a blend of cheeses like pepper jack or Monterey Jack adds extra melty texture and flavor to the filling.
- → How should I reheat leftover Meximelts to maintain texture?
Reheat in the oven at 350°F for 10-15 minutes for crispier tortillas, or microwave briefly wrapped in a paper towel for convenience.
- → Are there variations to the classic filling?
You can swap ground beef with shredded chicken or black beans, or add diced bell peppers, mushrooms, or corn to enhance flavor and texture.