Taco Meximelts

A close-up of a burrito cut in half, revealing a filling of ground beef, melted cheese, diced tomatoes, and green peppers, all wrapped in a flour tortilla on a white plate.

5 from 3 votes

Taco Bell Meximelt is no longer available at Taco Bell but now you can make it at home. This copycat recipes is easy to make with simple ingredients.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $10.94, $1.82 per Serving

Ingredients

1 pound Ground Beef
1 packet Taco Seasoning 1 ounce
½ cup Water
6 Burrito Size Flour Tortillas
2 cups Mexican Shredded Cheese Blend
½ cup Pico de Gallo homemade or store bought

Instructions

Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into crumbles as it browns. Drain any excess grease.
Stir in the taco seasoning and water. Bring the mixture to a gentle simmer and cook for 5-10 minutes, stirring occasionally, until the sauce has thickened. Remove from the heat.
Wrap the flour tortillas in a damp paper towel and microwave for 20-30 seconds until warm and pliable.
Divide the seasoned beef evenly among the tortillas. Top each with shredded Mexican cheese and pico de gallo.
Fold in the sides of each tortilla, then roll it up tightly like a burrito.
Wrap each Meximelt in a damp paper towel and microwave for 10-15 seconds, or until the cheese is melted.
Serve immediately while warm.

Notes

Warm tortillas are less likely to crack when rolling.
For a crispier exterior, lightly toast the assembled Meximelts in a dry skillet over medium heat for 1-2 minutes per side after rolling.
Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave for 30-60 seconds or in a skillet until heated through.

Nutrition