Easy Beef Meximelt Tacos

This copycat Meximelt recipe brings back the nostalgic flavors of the Taco Bell classic that many missed when it disappeared from menus. It’s surprisingly easy to make at home and offers a warm, cheesy, and savory treat perfect for satisfying those Mexican food cravings without a trip to a fast food joint.

I first made this recipe when missing Taco Bell’s Meximelt badly. My family loved it so much that now it’s a regular in our meal rotation, especially when we’re all craving something tasty and quick.

Ingredients

• Ground beef: the hearty protein base that soaks up the taco seasoning flavors best when browned finely
• Taco seasoning: choose your favorite blend or homemade for a perfect spice kick
• Flour tortillas: taco sized are best to replicate the original Meximelt texture (warm them before use to prevent cracking)
• Mexican shredded cheese blend: melts beautifully and adds creamy richness
• Pico de gallo (tomatoes, onion, lime juice, cilantro, jalapeno): provides freshness and a zesty punch (opt for ripe tomatoes and fresh cilantro for best taste)

Instructions

Salsa Preparation:

Combine chopped tomatoes, finely diced onion, lime juice, chopped cilantro, seeded jalapeno, and a pinch of salt in a bowl. Mix well and refrigerate to let the flavors meld until you are ready to use. This fresh salsa makes all the difference in replicating the original Meximelt’s bright notes.

Cook Ground Beef:

Heat a large skillet and brown the ground beef over medium heat, actively breaking it into very small pieces with a wooden spoon or spatula to mimic the texture of the fast food version. Once cooked through, stir in the taco seasoning along with any required water as stated on your seasoning package. Let it simmer until the liquid reduces and meat is nicely coated.

Warm Tortillas:

Place your taco sized flour tortillas in a clean towel and microwave for about 20 seconds. Warming them helps keep the tortillas pliable and prevents cracking when you roll the Meximelts.

Assemble the Meximelts:

Lay out each warm tortilla and sprinkle a layer of shredded cheese, then add a generous spoonful of the seasoned ground beef. Top with a scoop of your fresh pico de gallo. Fold the sides in and then roll it up like a small burrito, making sure it’s sealed well.

Melt the Cheese:

Wrap each assembled Meximelt in a damp paper towel and microwave individually for about 20 seconds. This step softens the tortillas further and melts the cheese without overheating or drying out the filling.

Serve Immediately:

Take out from the microwave and enjoy while warm to get the best melty and flavorful experience.

One ingredient I always look forward to is the fresh pico de gallo it adds such a lively freshness that balances the richness of the meat and cheese. Making this recipe always reminds me of eagerly anticipating the Meximelt after school when Taco Bell was just around the corner, and now bringing that joy home makes it even more special.

Storage Tips

Store any leftovers in an airtight container or wrapped tightly in plastic wrap in the refrigerator. Reheat in the microwave for about 45 seconds or until warmed through. For longer storage, wrap each Meximelt tightly in plastic wrap and foil before placing in a freezer safe bag. They can be frozen up to six months and thawed in the fridge before reheating.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter version though the flavor profile will change slightly. Use a dairy free cheese substitute if you need it vegan or lactose free. Store bought salsa can stand in for pico de gallo when pressed for time but fresh is best for that authentic taste.

Serving Suggestions

Pair Meximelts with cilantro lime rice or refried beans to round out the meal with complementary textures and flavors. Add guacamole or a dollop of sour cream on the side for extra creaminess. Serve with a simple green salad dressed with lime vinaigrette to add some brightness and crunch.

Enjoy warm Meximelts fresh for the best melty and flavorful experience. They are quick to make and perfect for busy nights.

Common Questions About Recipes

→ What type of cheese is best for this dish?

A Mexican shredded cheese blend works well, providing a smooth melt and rich flavor that complements seasoned beef.

→ How can I make the ground beef texture similar to the original?

Break the cooked ground beef into very small pieces using a spoon or meat chopper to mimic the fine texture typical of this style.

→ Can I prepare the pico de gallo in advance?

Yes, mixing the tomatoes, onion, lime juice, jalapeno, and cilantro ahead allows the flavors to meld, enhancing freshness.

→ What is the best way to warm tortillas without cracking?

Wrap tortillas in a towel and microwave for about 20 seconds; this keeps them pliable for easy rolling.

→ How should leftovers be stored and reheated?

Wrap leftovers tightly in plastic wrap or use an airtight container and refrigerate up to 3-4 days; reheat in the microwave for about 45 seconds.

→ Can these be frozen for longer storage?

Yes, wrap individually in plastic wrap and foil, place in freezer bags, and freeze up to 6 months. Thaw in fridge before reheating.