Bold Beef Meximelt with Cheesy Taco Flavors (Print version)

Soft flour tortillas wrapped around saucy taco beef, melted cheese, and fresh pico de gallo for a fast Meximelt-style dinner.

# Ingredients:

For the pico de gallo

01 - 3 Roma tomatoes, seeded and diced
02 - 1/3 cup (50 g) finely diced white onion
03 - 1 small jalapeno, seeded and minced
04 - 2 tablespoons chopped fresh cilantro
05 - 1 tablespoon fresh lime juice
06 - 1/4 teaspoon kosher salt

For the beef filling

07 - 1 lb (450 g) lean ground beef
08 - 1 tablespoon tomato paste
09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon black pepper
16 - 1/2 cup (120 ml) water
17 - 1-2 teaspoons hot sauce, optional

For assembly

18 - 6 soft taco-size flour tortillas, 8-inch
19 - 1 cup (115 g) shredded sharp cheddar cheese
20 - 1/2 cup (55 g) shredded Monterey Jack cheese
21 - 1/2 cup (55 g) shredded mozzarella cheese
22 - Extra lime wedges, for serving

# Instructions:

01 - Stir the tomatoes, onion, jalapeno, cilantro, lime juice, and salt in a bowl. Let it sit while you cook the beef, then drain off excess liquid before using.
02 - Cook the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles, until no pink remains. Drain excess grease if needed.
03 - Stir in tomato paste, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, water, and hot sauce. Mash the beef into a fine crumble and simmer for 5-7 minutes until thick and saucy.
04 - Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, just until soft and flexible.
05 - Mix the three cheeses together. Spoon beef down the center of each tortilla, top with cheese and drained pico, then fold in the sides and roll snugly.
06 - Wrap each Meximelt in a damp paper towel and microwave for 25-35 seconds, or place in a covered skillet over low heat for 2-3 minutes, until the cheese is melted. Serve warm with lime wedges.

# Good to know:

01 - Serve right away for the softest tortilla and best cheese melt.
02 - Drain pico before filling to prevent soggy wraps.
03 - Cook ground beef to 160°F for food safety.

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