Meximelts Taco Bell Copycat (Printable Version)
Soft tortillas filled with seasoned beef, cheddar, and fresh pico de gallo for a melty, flavorful bite.
# Ingredients:
→ Tortillas
01 -
180 g large flour tortillas (6 pieces)
→ Beef filling
02 -
450 g lean ground beef
03 -
30 g taco seasoning (1 packet)
04 -
120 ml water
→ Cheese
05 -
225 g sharp cheddar cheese, freshly grated
→ Pico de gallo
06 -
4 Roma tomatoes, seeded and diced
07 -
80 ml white onion, finely chopped
08 -
1 small jalapeño, seeded and chopped
09 -
8 g cilantro leaves, chopped
10 -
Juice of 1 lime
11 -
1.25 ml salt (¼ teaspoon)
# Steps:
01 -
In a large skillet over medium-high heat, crumble and cook the ground beef until no longer pink. Drain excess grease.
02 -
Add water and taco seasoning to the beef, breaking it up finely with a potato masher. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until thickened and saucy. Remove from heat.
03 -
Wrap tortillas in a clean kitchen towel and microwave for 20 seconds to soften.
04 -
Combine diced tomatoes, chopped white onion, jalapeño, cilantro, lime juice, and salt in a bowl and mix well.
05 -
Place a tortilla flat, layer the meat mixture, pico de gallo, and grated cheddar cheese down the center. Fold sides in and roll tightly like a burrito.
06 -
Wrap each assembled Meximelt in a paper towel and microwave for 15-20 seconds to melt the cheese.
07 -
Serve immediately for best flavor and texture, optionally with salsa, guacamole, or sour cream for dipping.
# Notes:
01 -
For best texture, ensure pico de gallo is well-drained to prevent soggy tortillas.
02 -
Leftovers can be refrigerated up to 4 days or frozen for 1 month; reheat thoroughly before serving.