This Meximelts recipe is a copycat of Taco Bell's beloved menu item. Made with seasoned ground beef, fresh pico de gallo, and melted cheddar cheese, all wrapped in a soft flour tortilla. This easy and delicious recipe brings the fast-food favorite into your kitchen. Serve with salsa, guacamole, or sour cream for dipping. Perfect for quick meals or as a party snack, these Meximelts are sure to be a hit. Store leftovers in the fridge or freezer and reheat as needed.
Meximelts are a delicious copycat of the beloved Taco Bell menu item, offering a perfect combination of seasoned beef, melty cheese, and fresh pico de gallo wrapped in a warm tortilla. This easy-to-make recipe brings all the flavors of the fast-food favorite into your kitchen. Let's look at the ingredients you'll need to recreate this tasty dish.
INGREDIENTS
- Large flour tortillas: Six, for wrapping the filling.
- Lean ground beef: One pound, crumbled and cooked to perfection.
- Taco seasoning: Two tablespoons (one 1-ounce packet) to flavor the beef.
- Water: Half a cup to help blend the seasoning with the beef.
- Sharp cheddar cheese: Eight ounces, freshly grated, for a rich and cheesy filling.
- Roma tomatoes: Four, seeded and diced for the pico de gallo.
- White onion: Half a cup, finely chopped, adding a sharp bite to the pico de gallo.
- Jalapeno: One small, seeded and chopped, for a hint of spice in the pico de gallo.
- Cilantro leaves: Two tablespoons, chopped, for a fresh and aromatic touch in the pico de gallo.
- Lime juice: From one lime, to add a zesty flavor to the pico de gallo.
- Salt: A quarter teaspoon, to season the pico de gallo.
INSTRUCTIONS
- Step 1:
- In a large skillet over medium-high heat, crumble and brown the ground beef until it is no longer pink. Drain any excess grease.
- Step 2:
- Stir in the water and taco seasoning, continuing to crumble the ground beef with a potato masher until it’s finely crumbled. Bring to a gentle boil and simmer for about 10 minutes. Once the mixture has thickened and is saucy, remove from heat.
- Step 3:
- Wrap the tortillas in a clean kitchen towel or paper towels and heat in the microwave for 20 seconds to warm and soften.
- Step 4:
- In a medium bowl, mix the diced Roma tomatoes, finely chopped white onion, chopped jalapeno, chopped cilantro leaves, lime juice, and salt to make the pico de gallo.
- Step 5:
- Lay a tortilla on a flat surface and scoop the meat mixture, pico de gallo, and freshly grated cheddar cheese down the center. Tuck in the sides and roll up like a burrito.
- Step 6:
- Wrap each Meximelt in a paper towel and microwave for 15-20 seconds to melt the cheese.
- Step 7:
- Serve immediately and enjoy the delicious combination of flavors and textures.
Serving and Storage Tips
- Serve the Meximelts immediately after preparing to enjoy the best texture and flavor. The melted cheese and warm tortillas are most delicious when served hot.
- Enhance the experience by adding toppings like diced tomatoes, chopped cilantro, or sliced jalapeños before serving. Serve with sides such as salsa, guacamole, or sour cream for dipping.
- To store leftovers, place them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving to restore their warmth and crispiness.
- Meximelts can be frozen for longer storage. Wrap each Meximelt individually in aluminum foil or plastic wrap, then place them in a freezer bag or container. They can be stored in the freezer for up to 1 month. Thaw in the refrigerator overnight before reheating.
- To reheat, preheat the oven to 350°F and bake for 10-15 minutes until heated through. Alternatively, microwave on a microwave-safe plate for 1-2 minutes, flipping halfway through.
Helpful Notes
- Variations: Substitute ground beef with shredded cooked chicken or black beans for a different protein option.
- Add-ins: Incorporate diced bell peppers, mushrooms, or corn to add more flavor and texture.
- Make it breakfast: Fill the Meximelts with scrambled eggs, cooked breakfast sausage, and cheese for a delicious breakfast option.
Tips from well-known chefs
- Chef's Tip: For an extra melty and flavorful Meximelt, use a blend of cheeses such as cheddar, pepper jack, and Monterey Jack.
- Chef's Tip: Make sure to crumble the ground beef finely while cooking to achieve a texture similar to Taco Bell's Meximelts.
- Chef's Tip: To prevent the tortillas from becoming soggy, ensure that the pico de gallo is well-drained before adding it to the Meximelts.