Taco Bell Meximelt Recipe
This homemade Taco Bell Meximelt recipe pairs finely crumbled seasoned beef, fresh pico de gallo, and melted cheese inside soft steamed flour tortillas, ready in 25 minutes.
Equipment
- Large Skillet
- bowl
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 6 taco sized flour tortillas
- 2 cup Mexican shredded cheese blend
- 3/4 cup Pico de Gallo
Pico de Gallo
- 1 cup tomato chopped
- 2 Tablespoons onion finely chopped
- 1 Tablespoons lime juice
- 1/4 teaspoon salt
- 1 Tablespoon chopped cilantro
- 1/2 jalapeno seeded and chopped
Instructions
- Combine the tomato, onion, lime juice, salt, cilantro, and jalapeno in a bowl, then refrigerate until assembly. The vegetables should look evenly mixed and lightly dressed, with a fresh lime aroma.
- Cook the beef in a large skillet, pressing it into fine crumbles as it browns, then stir in the taco seasoning and the water specified on its package. Continue simmering as directed until the cooked filling looks thick and saucy, with no loose pool of water.
- Enclose the tortillas in a towel and microwave for about 20 seconds. Each tortilla should bend comfortably without splitting along the edges.
- Distribute the cheese, beef, and drained pico among the tortillas, then tuck the sides inward and roll the bottom edge over the filling. Keep the filling centered so each roll closes neatly without stretching or tearing the tortilla.
- Enclose each roll in a lightly damp paper towel and microwave individually for 20 seconds. The tortilla should feel soft and steamy, with melted cheese around the warm filling.
- Unwrap carefully and serve the Meximelts immediately. The cheese should still be gooey and the tortilla flexible.
Notes
Texture tip: Press a potato masher or meat chopper into the ground beef while it cooks to break it into fine, evenly seasoned crumbles.
Moisture control: Seed juicy tomatoes before chopping and use a slotted spoon to drain the pico de gallo before filling so excess tomato juice does not make the tortillas soggy.
Steaming tip: Wring out the paper towel so it is only lightly damp with no dripping water before microwaving each wrap individually; pre-shredded cheese blends may take closer to 30 seconds to melt.
Storage and reheating: Refrigerate the cooked beef and pico in separate covered containers within 2 hours and use within 3 to 4 days, reheating leftovers to 165°F in the center.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.