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This Meximelt recipe is a homemade version of the popular Taco Bell specialty that disappeared from their menu but lives on in our kitchens. It combines perfectly seasoned ground beef, melty cheese, and fresh pico de gallo all wrapped in a warm, soft flour tortilla. Making it at home means you can enjoy this nostalgic favorite anytime without needing to chase it down at a fast food joint.
I remember making this during a weekend hangout with friends and everyone agreed it tastes just like the Taco Bell original. Now it's one of my go to comfort foods when I want something quick and satisfying.
Ingredients
- Ground beef: use fresh 80/20 beef for juicy flavor and good fat content
- Taco seasoning: choose your favorite blend or make your own for a personalized touch
- Taco sized flour tortillas: warm and pliable for easy rolling without cracking
- Mexican cheese blend: look for a mix of cheddar and Monterey Jack for that perfect melt
- Tomatoes: ripe and juicy for fresh pico de gallo
- Onion: finely chopped, adds a mild sharpness to the salsa
- Lime juice: fresh squeezed for a bright acidic punch
- Jalapeno: seeds removed for less heat, adds a subtle kick and complexity to the salsa
- Cilantro: fresh and chopped to brighten the pico de gallo
Instructions
- Salsa Prep:
- Mix together the chopped tomatoes, finely chopped onions, jalapeno, cilantro, lime juice, and salt in a bowl. Stir well and refrigerate until ready to use. This fresh salsa is key to getting the authentic bright flavor that balances the rich beef.
- Cook the Ground Beef:
- In a large skillet over medium heat, brown the ground beef breaking it apart into very small pieces with a wooden spoon or spatula. This fine crumbling mimics the texture of the original Taco Bell meat. Once browned, add taco seasoning along with the amount of water recommended on your packet and stir well until thickened and flavorful.
- Warm the Tortillas:
- Wrap the taco sized flour tortillas in a clean towel and microwave for about 20 seconds. This steaming step keeps them soft, pliable, and prevents cracking when rolling.
- Assemble the Meximelts:
- Spread a layer of shredded Mexican cheese on the tortilla first then add a spoonful of the seasoned ground beef. Top with a few spoonfuls of your fresh pico de gallo. Fold the sides in and roll it up snugly like a small burrito.
- Melt the Cheese:
- Wrap each rolled tortilla in a damp paper towel and microwave for about 20 seconds. The steam will melt the cheese just right without making the tortilla soggy.
- Serve Immediately:
- Remove the paper towel and serve hot while the cheese is gooey and the flavors meld wonderfully.
The finely crumbled beef was a game changer for me after learning how Taco Bell textures their meat so uniformly. It makes the eating experience more consistent and true to the original Meximelt my family loved growing up.
Storage Tips
Store leftovers in an airtight container or wrap individually in plastic wrap before placing in the fridge. They keep for three to four days and reheat well in the microwave for about 45 seconds. For longer storage, freeze wrapped Meximelts in plastic wrap and foil inside a sealed bag for up to six months. Thaw overnight in the fridge before reheating to keep the tortilla texture soft.
Ingredient Substitutions
Ground turkey or chicken can be used instead of beef for a leaner option but adjust taco seasoning to taste. If you don’t have fresh jalapenos, a pinch of cayenne or chipotle powder can add some nice heat. Choose your favorite shredded cheese blend such as mozzarella or a mild cheddar for a twist on flavor and melt.
Serving Suggestions
Pair these with cilantro lime rice or refried beans to round out the meal. A side of guacamole or sliced avocados brings creamy coolness that balances the warm and spicy notes. Try a simple green salad with a lime vinaigrette to add crunch and freshness to your plate.
Warm tortillas and finely crumbled beef are the keys to an authentic Meximelt. Serve hot and enjoy.
FAQs About This Recipe
- → What type of cheese is used in Meximelts?
A shredded Mexican cheese blend is ideal for melting and adding authentic flavor.
- → How do I make the pico de gallo for this dish?
Combine diced tomatoes, finely chopped onion, jalapeno, lime juice, chopped cilantro, and a pinch of salt. Chill before serving.
- → Can I use homemade taco seasoning?
Yes, homemade taco seasoning works well and allows you to adjust flavors to your preference.
- → What is the best way to warm the tortillas?
Wrap them in a towel and microwave for about 20 seconds to keep them soft and easy to fold.
- → How do I get the ground beef texture similar to the original?
Break the ground beef into very small pieces while browning to achieve a fine, crumbly texture.
- → Can Meximelts be stored and reheated?
Yes, wrap them tightly and refrigerate for up to 3-4 days. Reheat in the microwave for about 45 seconds until warm.