Beef Meximelt Copycat

The Meximelt recipe recreates the beloved Taco Bell classic that combined seasoned ground beef, melted cheese, and fresh salsa inside a soft flour tortilla. This copycat version is simple to make at home and brings back those nostalgic flavors with fresh ingredients and an easy method, perfect for a quick weeknight meal or casual gathering.

I first made this on a whim after craving Taco Bell’s Meximelt, and now it’s become a favorite in my family. The freshness of homemade pico de gallo really lifts it above any fast food version I’ve had.

Ingredients

• Ground beef: for hearty protein and that authentic taco flavor. Choose lean beef for less grease.
• Taco seasoning: to give the meat a bold smoky and spicy kick. Use your favorite store-bought mix or homemade for better control over salt and spice.
• Flour tortillas: sized like taco wraps work best for rolling and eating easily. Warm them to keep pliable and prevent cracking.
• Mexican shredded cheese blend: melts beautifully and adds creamy richness. Look for a mix of cheddar and Monterey Jack for balance.
• Tomatoes: add juiciness and freshness to the salsa. Pick ripe but firm tomatoes to avoid sogginess.
• Onion: provides a sharp bite that cuts the richness and brightens pico de gallo.
• Lime juice: brings acidity and brightness that ties the salsa together. Freshly squeezed is best.
• Jalapeno: ramps up the heat and flavor of the salsa. Remove seeds to reduce spiciness if desired.
• Cilantro: offers an herbaceous note essential for traditional pico de gallo. Choose fresh vibrant leaves, not wilted.

Instructions

Salsa Prep:

Mix diced tomatoes, finely chopped onion, lime juice, chopped cilantro, jalapeno, and a pinch of salt in a bowl. Stir well and refrigerate until needed to let the flavors meld.

Cook the Beef:

Brown the ground beef in a large skillet over medium heat. Use a wooden spoon to break it into really fine pieces to mimic the Meximelt texture. When fully browned and no pink remains, drain excess grease if needed, add taco seasoning and water as directed, stir to coat, and simmer briefly to thicken.

Warm the Tortillas:

Wrap the tortillas in a clean kitchen towel and microwave for about 20 seconds or until soft and pliable to prevent cracking when rolling.

Assemble the Meximelts:

Lay a warm tortilla flat and sprinkle a generous layer of shredded cheese, spoon on seasoned beef, then add some pico de gallo. Fold in the sides and roll up tightly like a small burrito to keep everything inside.

Melt the Cheese:

Wrap each rolled Meximelt in a damp paper towel and microwave on high for about 20 seconds to melt the cheese thoroughly and warm through.

Serve Immediately:

Remove from the microwave carefully, unwrap, and enjoy while still warm for that perfect melty cheesy combination.

I love how the homemade pico de gallo keeps this dish feeling fresh and vibrant each time. It reminds me of sharing a casual family dinner where everyone can add as much salsa as they like and the fine crumbled beef texture really nails that nostalgic Taco Bell experience at home.

Storage Tips

Store any leftovers in an airtight container or wrap tightly in plastic wrap in the fridge for up to four days. Reheat in the microwave until warmed through, adding a damp paper towel to keep moist. For longer storage, freeze the assembled, but unheated Meximelts wrapped in foil and plastic for up to six months and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter option but season well to keep flavor bold. Use cheddar or mozzarella cheese if you cannot find a Mexican blend. For a milder salsa, substitute bell peppers for jalapeno or omit entirely. Corn tortillas work but warm carefully as they break more easily than flour.

Serving Suggestions

Pair your Meximelts with a side of refried beans or Spanish rice for a comforting meal. Guacamole and a crisp green salad add freshness and balance the richness. A cold beer or sparkling lime agua fresca complements the spicy and cheesy flavors perfectly.

These Meximelts are a quick, nostalgic meal that’s easy to customize. Serve warm with sides for a satisfying weeknight dinner.

Common Recipe Questions

→ What ingredients are used in the beef filling?

The filling consists of ground beef seasoned with taco seasoning for a bold and savory flavor, cooked until finely crumbled and juicy.

→ How is the pico de gallo prepared?

Pico de gallo is made with diced tomatoes, chopped onion, lime juice, cilantro, jalapeno, and a pinch of salt, mixed fresh and chilled before serving.

→ What cheese works best for melting inside the tortillas?

A Mexican shredded cheese blend, often including cheddar and Monterey Jack, provides a creamy texture and rich flavor when melted.

→ How do I prevent the tortillas from cracking when rolling?

Warm the flour tortillas slightly by wrapping in a towel and microwaving for about 20 seconds. This keeps them pliable and easy to roll without cracking.

→ Can the assembled Meximelts be stored and reheated later?

Yes, wrapped and stored in airtight containers or plastic wrap, they keep well in the fridge for 3-4 days and can be reheated in the microwave for about 45 seconds.

→ Is it possible to freeze the assembled Meximelts?

Absolutely, wrap them tightly in plastic wrap and foil, place in freezer bags, and freeze up to 6 months. Thaw in the fridge before reheating.