Why You’ll Love This Recipe
I love this recipe because it brings fast food nostalgia right into my kitchen, but with fresher ingredients and better flavor. It only takes about 25 minutes to make, and it’s endlessly customizable. I can easily turn it into a meatless option, kick up the spice, or prep a whole batch for a family dinner or quick lunches. The combo of melty cheese and juicy beef in a warm tortilla is something I never get tired of.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meximelts:
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1 lb ground beef (lean preferred)
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1 packet taco seasoning (plus water per package directions)
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8 soft taco-size flour tortillas
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2 cups Mexican shredded cheese blend (Monterey Jack, cheddar, etc.)
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1 cup pico de gallo
For the Pico de Gallo:
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2 medium tomatoes, chopped
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1/2 medium onion, finely chopped
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2 tablespoons lime juice
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1/2 teaspoon salt
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1/4 cup fresh cilantro, chopped
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1 jalapeño, minced (remove seeds for less heat)
Directions
Make the Pico de Gallo:
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I combine the chopped tomatoes, onion, lime juice, salt, cilantro, and jalapeño in a bowl.
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I give it a toss and pop it in the fridge to let the flavors meld while I prep the rest.
Cook the Ground Beef:
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In a skillet over medium heat, I brown the ground beef, breaking it up as it cooks.
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Once cooked through, I add the taco seasoning and water (as directed on the packet), then simmer until thickened.
Warm the Tortillas:
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I wrap the tortillas in a clean kitchen towel and microwave them for about 20 seconds to make them soft and easy to fold.
Assemble the Meximelts:
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I lay out a tortilla and sprinkle a generous handful of shredded cheese down the center.
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I add a scoop of the seasoned beef, then top it with a spoonful of fresh pico de gallo.
Melt and Serve:
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I fold the sides in and roll the tortilla burrito-style.
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I wrap each one in a damp paper towel and microwave for 20 seconds—just enough to melt the cheese inside.
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I serve them right away, sometimes with extra pico or a side of hot sauce.
Servings and Timing
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Yield: 8 Meximelts
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Prep time: 10 minutes
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Cook time: 15 minutes
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Total time: 25 minutes
Variations
I’ve played with a few tweaks to this recipe depending on what I have around. Sometimes I swap the ground beef for shredded rotisserie chicken for an easy chicken Meximelt. For a vegetarian version, I use black beans, sautéed onions, and bell peppers. When I want extra creaminess, I add a thin layer of queso before rolling. And if I’m feeling bold, I’ll toss some hot sauce into the beef or add more jalapeños to the pico.
Storage/Reheating
If I have leftovers, I wrap them in foil or an airtight container and store them in the fridge for up to 3 days. To reheat, I microwave them in a damp paper towel for about 30–40 seconds. They also warm up nicely in a skillet over medium heat if I want to crisp up the outside a bit.
FAQs
Can I make these ahead of time?
Yes, I often prep the filling and pico a day ahead. I assemble and warm them right before serving so the cheese stays melty and the tortillas don’t get soggy.
What’s the best cheese to use?
I like a Mexican blend with Monterey Jack and cheddar. It melts beautifully and gives that signature Taco Bell flavor. Pepper Jack adds a nice kick if I want something spicier.
Can I freeze Meximelts?
I can freeze the beef filling, but I don’t recommend freezing assembled Meximelts with fresh pico. The fresh vegetables don’t thaw well. It’s better to assemble them fresh.
Are these spicy?
They’re mild by default, but I can easily turn up the heat with extra jalapeños, spicy taco seasoning, or hot sauce in the beef.
Can I use corn tortillas instead?
Corn tortillas don’t roll as easily and can crack, so I stick with flour tortillas for the classic soft texture. But if I’m going gluten-free, I warm corn tortillas thoroughly before trying to roll them.
Conclusion
These Taco Bell-style Meximelts are quick, cheesy, and full of flavor—everything I want in a weeknight meal or snack. They’re easy to make, fun to customize, and completely satisfying. Whether I’m feeding a hungry crowd or just recreating a fast food favorite at home, these little melts always hit the spot.
Print
Taco Bell Meximelts Recipe
- Total Time: 25 minutes
- Yield: 8 Meximelts
Description
Recreate the Taco Bell favorite at home with seasoned beef, melty cheese, and fresh pico de gallo wrapped in warm tortillas. A quick and cheesy Tex-Mex dinner!
Ingredients
For the Meximelts:
1 lb ground beef (lean preferred)
1 packet taco seasoning (plus water as directed)
8 soft taco-size flour tortillas
2 cups Mexican shredded cheese blend (Monterey Jack, cheddar, etc.)
1 cup fresh pico de gallo (see below)
For the Pico de Gallo:
2 medium tomatoes, chopped
1/2 medium onion, finely chopped
2 tablespoons lime juice
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped
1 jalapeño, minced (seeds removed for less heat)
Instructions
Make the Pico de Gallo:
Mix tomatoes, onion, lime juice, salt, cilantro, and jalapeño in a bowl. Refrigerate until ready to use.
Cook the Beef:
In a skillet over medium heat, brown the ground beef, crumbling as it cooks.
Add taco seasoning and water per package directions. Simmer until thickened.
Warm the Tortillas:
Wrap tortillas in a clean towel and microwave for 20 seconds until soft.
Assemble Meximelts:
On each tortilla, layer cheese, seasoned beef, and pico de gallo.
Wrap and Melt:
Fold sides, roll burrito-style, wrap each in a damp paper towel, and microwave for 20 seconds to melt the cheese.
Serve:
Serve immediately with extra pico on top, if desired.
Notes
Add hot sauce, cayenne, or more jalapeño to spice things up.
Use shredded chicken or black beans for a variation.
Add queso inside before rolling for creamier melts.
For freshest flavor, make pico de gallo just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop + Microwave
- Cuisine: Tex-Mex
