Beef Meximelt with Cheese

This copycat Meximelt recipe brings the beloved Taco Bell menu item right into your kitchen with ease and great flavor. It combines seasoned ground beef, melty cheese, and fresh pico de gallo all wrapped in a soft tortilla that you warm just right so it stays tender yet holds everything perfectly. This dish is a fun way to enjoy familiar tastes with a homemade twist and makes for a satisfying meal any day of the week.

I remember making this on a busy evening and feeling like I had a little fast food treat but way fresher and better. Now it’s a recipe that pops up whenever we want comfort food with a Mexican flair.

Ingredients

• Ground beef: the star protein. Choose lean for less grease and easier browning.
• Taco seasoning: pick your favorite blend or make your own for personalized spice levels.
• Flour tortillas: small taco-sized tortillas work best to mimic the original and keep rolls manageable.
• Mexican shredded cheese blend: a mix of cheddar and Monterey Jack gives great melt and flavor.
• Fresh tomatoes: ripe for sweetness and texture in the salsa.
• Onion: adds sharpness and crunch in the pico de gallo.
• Lime juice: a squeeze brightens and balances the salsa.
• Jalapeno: brings a gentle heat and freshness, remove seeds if you want milder.
• Cilantro: must-have herb for authentic Mexican flavor, washed and finely chopped.

Instructions

Salsa Preparation:

Combine diced tomatoes, finely chopped onion, lime juice, chopped cilantro, jalapeno, and a pinch of salt in a bowl. Mix gently and cover. Let it chill in the fridge while you prepare the rest of the dish. This fresh salsa adds a cool and tangy contrast to the hot beef and cheese.

Brown the Ground Beef:

Heat a large skillet over medium heat. Add the ground beef and use a wooden spoon or spatula to break up the meat into very small pieces as it cooks. Continue cooking until the beef is fully browned and no pink remains, about 8 to 10 minutes. Stir in the taco seasoning with a splash of water and simmer for a few minutes to let flavors meld.

Warm the Tortillas:

Wrap the flour tortillas in a damp cloth or paper towel and microwave just until they are soft and pliable, about 20 seconds. This prevents cracking and makes the tortillas easier to roll without tearing.

Assemble the Meximelt:

Lay a warm tortilla flat. Sprinkle a generous amount of shredded cheese onto the center, add some warm seasoned beef on top, and spoon a few tablespoons of the fresh pico de gallo over the meat. Fold in the sides of the tortilla and then roll it up tightly like a small burrito, making sure the filling stays inside.

Melt the Cheese:

Wrap each filled Meximelt in a damp paper towel and microwave individually for about 20 seconds. This melts the cheese perfectly and warms the whole roll through without making the tortilla soggy.

Serve Immediately:

Remove the paper towel and serve the Meximelt right away while the cheese is wonderfully gooey and the flavors meld beautifully.

I have always loved how the fresh pico de gallo cuts through the richness of the beef and cheese there is something about that balance that makes it feel like a little celebration on your plate each time. One of my fondest memories with this dish is assembling Meximelts together with family, making the experience just as warm and enjoyable as the meal itself.

Storage Tips

Place any leftover Meximelts in an airtight container or wrap tightly in plastic wrap and store in the refrigerator. They will keep well for 3 to 4 days. When reheating, microwave wrapped in a damp paper towel to retain softness. For longer storage, freeze assembled Meximelts individually wrapped first in plastic wrap then in foil to prevent freezer burn and store in a freezer-safe zip-top bag for up to 6 months.

Ingredient Substitutions

Swap ground beef for ground turkey or chicken to lighten the dish. Use vegan or dairy-free cheese alternatives to make it suitable for dairy-free eaters. Replace fresh jalapeno with a pinch of cayenne or smoked paprika if fresh peppers aren’t available. Corn tortillas can be used but since they are less flexible, warm carefully to avoid cracking.

Serving Suggestions

Serve Meximelts with a side of cilantro lime rice or refried beans for a hearty feast. Add guacamole or sliced avocado alongside to add creaminess and richness. A crisp green salad or pickled jalapenos make great accompaniments to balance the melted cheese.

These Meximelts are quick to make and perfect for busy nights or meal prep. With fresh pico de gallo and warm melted cheese they deliver big flavor with minimal fuss.

Common Recipe Questions

→ What type of cheese blend is best for this dish?

A Mexican shredded cheese blend combining cheddar, Monterey Jack, and other mild melting cheeses works best to achieve a creamy, rich flavor.

→ How do I make the pico de gallo fresh?

Combine chopped tomatoes, diced onions, jalapeno, cilantro, lime juice, and a pinch of salt. Chill in the fridge before use to allow flavors to meld.

→ Can I use different tortillas for this dish?

Small taco-sized flour tortillas are ideal for easy rolling and authentic texture, but larger soft tortillas can also be used.

→ What’s the best way to brown the ground beef for this meal?

Cook ground beef in a skillet, breaking it into very small pieces until browned. Season with taco seasoning and a splash of water for moist, flavorful meat.

→ How should leftovers be stored and reheated?

Wrap leftovers tightly in plastic wrap and refrigerate in an airtight container. Reheat in the microwave for about 45 seconds until warmed through.

→ Can these be frozen for later use?

Yes, wrap individually in plastic and foil, place in a freezer-safe bag, and freeze for up to 6 months. Thaw in the fridge before reheating.