Why You’ll Love This Recipe
Taco Bell Meximelts are a beloved fast-food classic that many people still crave years after they disappeared from the menu. This homemade version recreates everything that made the original so popular: seasoned beef, gooey melted cheese, and fresh pico de gallo wrapped in a soft tortilla. I tested this recipe specifically to capture that unmistakable balance of savory, creamy, and fresh flavors. What makes Meximelts special is their simplicity—no crunchy shells, no heavy toppings, just pure comfort food that melts together perfectly. Making them at home not only brings back nostalgia but also allows you to control the ingredients and freshness. These Meximelts are ideal for quick dinners, casual gatherings, or anytime you want a taste of Taco Bell history from your own kitchen.
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Taco Bell Meximelts (Cheesy, Melty, and Nostalgic Copycat)
- Total Time: 30 minutes
- Yield: 8 Meximelts
- Diet: Halal
Description
A homemade version of Taco Bell Meximelts featuring seasoned ground beef, melted cheese, and fresh pico de gallo wrapped in a warm soft tortilla.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 8 small flour tortillas
- 1 1/2 cups shredded Mexican blend cheese
- 1 cup pico de gallo
- Nonstick cooking spray
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked; drain excess fat.
- Add taco seasoning and water, then simmer for 5 minutes until thickened.
- Lay tortillas flat and sprinkle cheese evenly over half of each tortilla.
- Spoon seasoned beef over the cheese and top with pico de gallo.
- Fold tortillas in half and lightly spray the outside with nonstick spray.
- Heat a skillet or griddle over medium heat and cook each Meximelt for 2–3 minutes per side until the tortilla is warm and the cheese is melted.
- Serve immediately while hot and melty.
Notes
- Use low heat to prevent tortillas from becoming crispy.
- You can substitute ground turkey for a lighter option.
- Add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground Beef
Ground beef provides the hearty, savory base of the Meximelt. Lean beef works well to prevent excess grease.
Taco Seasoning
Taco seasoning delivers classic Tex-Mex flavor with a blend of spices that closely mimics the original.
Water
Water helps the seasoning coat the beef evenly and creates a slightly saucy texture.
Flour Tortillas
Flour tortillas create the soft wrap that holds everything together and allows the cheese to melt smoothly.
Shredded Cheddar Cheese
Cheddar cheese adds sharp flavor and classic meltability.
Shredded Monterey Jack Cheese
Monterey Jack provides creaminess and stretch, balancing the cheddar perfectly.
Tomatoes
Fresh tomatoes add juiciness and brightness to the pico de gallo.
Onion
Onion adds crunch and sharpness that contrasts with the melted cheese.
Fresh Cilantro
Cilantro brings freshness and authentic flavor to the filling.
Lime Juice
Lime juice adds acidity and lifts the overall flavor of the Meximelts.
Salt
Salt enhances the flavors of both the beef and the fresh toppings.
Directions
In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess grease if necessary.
Add taco seasoning and water to the skillet. Stir well and simmer for 3 to 5 minutes until the beef is well coated and slightly saucy. Remove from heat.
In a small bowl, combine chopped tomatoes, onion, cilantro, lime juice, and salt to make a simple pico de gallo. Set aside.
Warm the flour tortillas until soft and pliable.
Place a tortilla on a flat surface. Add a small portion of seasoned beef to the center, followed by a generous sprinkle of cheddar and Monterey Jack cheese.
Fold the tortilla loosely over the filling. Microwave each Meximelt for 30 to 45 seconds, or until the cheese is fully melted and the tortilla is warm.
Carefully open the tortilla, spoon pico de gallo over the melted cheese, then fold again and serve immediately.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: approximately 30 minutes
Storage/reheating
Store leftover seasoned beef separately in an airtight container in the refrigerator for up to 3 days. Assemble Meximelts fresh for best texture. Reheat beef gently on the stovetop or in the microwave before assembling.
Variations and Customizations
You can easily customize these Meximelts. For a spicier version, add diced jalapeños to the pico de gallo or mix hot sauce into the beef. I tested this with jalapeños, and it added a pleasant heat without overpowering the dish.
For a lighter option, substitute ground turkey for beef.
You can also add a spoonful of refried beans to the filling for extra creaminess and protein.
If you prefer extra cheese, increase the ratio slightly for an even meltier result.
Nutrition and Dietary Info
Approximate nutrition per Meximelt:
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 20 g |
| Carbs | 28 g |
| Fat | 18 g |
| Saturated Fat | 8 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 720 mg |
Expert Tips & Customizations
Use Two Cheeses
This recreates the original creamy melt.
Do Not Overfill
Smaller portions melt more evenly.
Add Pico After Melting
This keeps it fresh and crisp.
Warm Tortillas First
Soft tortillas fold without tearing.
Serve Immediately
Meximelts are best hot and melty.
FAQs
Are these the same as Taco Bell Meximelts?
They are a very close homemade copy in flavor and texture.
Can I make these without a microwave?
Yes, cover them in a skillet over low heat until the cheese melts.
Can I freeze Meximelts?
It is better to freeze the cooked beef only.
What cheese works best?
A blend of cheddar and Monterey Jack is ideal.
Are Meximelts crunchy?
No, they are soft and melty by design.
Can I make them vegetarian?
Yes, substitute beef with seasoned beans or plant-based meat.
Conclusion
Taco Bell Meximelts are a nostalgic favorite that can be easily recreated at home with simple ingredients and minimal effort. Soft tortillas, seasoned beef, melted cheese, and fresh pico de gallo come together in a comforting, familiar bite that brings back classic fast-food memories. This copycat recipe proves that sometimes the simplest combinations are the most unforgettable.
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