Beef Meximelt Cheesy Taco

This hearty Beef Meximelt brings the beloved Taco Bell classic right to your kitchen with perfectly seasoned ground beef, melty cheese, and fresh pico de gallo all wrapped in a soft, steamed tortilla. My family requests these weekly as our Friday night treat that beats any drive-thru.

I first made these meximelts when my kids were craving fast food but a snowstorm kept us homebound. They declared them even better than the original, and now they've become our special movie night tradition.

Ingredients

• Lean ground beef (1 pound): creates the hearty protein base without excess grease
• Taco seasoning (1 ounce packet): provides that authentic Mexican flavor profile without measuring multiple spices
• Water (1/2 cup): helps the seasoning distribute evenly throughout the meat
• Large flour tortillas (6): need to be fresh for proper folding and steaming
• Shredded Mexican cheese blend (16 ounces): melts beautifully and provides that signature pull when you take a bite
• Pico de gallo (1/2 cup): adds freshness and brightness to balance the rich flavors

Step-by-Step Instructions

Brown the Beef:

Cook the ground beef in a large skillet over medium high heat until no pink remains, breaking it apart with a wooden spoon. Drain any excess grease using a colander to ensure your meximelt isn't soggy. Return the beef to the pan for seasoning.

Season the Meat:

Add the taco seasoning and water to the drained beef, stirring thoroughly to combine. Use a potato masher to break the meat into very fine crumbles for that authentic texture. The smaller crumbles distribute better in the tortilla and give you the perfect bite every time.

Simmer to Perfection:

Bring the seasoned meat to a gentle boil, then reduce heat and simmer for 5 10 minutes until the mixture thickens slightly and the flavors meld together. The liquid should reduce but the meat should remain moist. Remove from heat once it reaches your desired consistency.

Prepare the Tortillas:

Wrap all tortillas in a clean, damp paper towel and microwave for 15 20 seconds until soft and pliable. Properly softened tortillas will wrap without tearing and steam better in the final step. Work with one tortilla at a time to prevent cooling and stiffening.

Assemble the Meximelts:

Place about 3 tablespoons of the beef mixture in a line down the center of each tortilla, followed by a generous handful of cheese and a tablespoon of pico de gallo. Leave about an inch of space on either end to allow for proper folding. Be careful not to overfill.

Roll and Wrap:

Fold in the ends of each tortilla, then roll tightly from one side to create a secure burrito shape. The ends should be tucked in to prevent filling from escaping. Wrap each assembled meximelt individually in a damp paper towel for the final steaming.

Steam to Finish:

Microwave each wrapped meximelt for approximately 15 seconds until the cheese is completely melted and the tortilla becomes soft and slightly steamed. This final steaming step is what transforms a simple burrito into an authentic meximelt with that signature soft texture.

Save This

The secret to authentic meximelts is definitely in the final steam. When I first tried making these, I skipped that step and while they were good, they lacked that signature soft wrapper texture that makes the original so craveable. My daughter actually pointed out that the restaurant versions were softer, which led to our paper towel steaming technique.

Make Ahead Options

These meximelts can be fully assembled up to 8 hours before serving and kept refrigerated. Simply wrap the cold meximelts in damp paper towels and microwave for 30 seconds instead of 15 when ready to serve. The meat mixture itself can be made up to 3 days ahead and stored in an airtight container in the refrigerator, making weeknight assembly even faster.

Perfect Customizations

While the classic meximelt is a simple combination of beef, cheese and pico, you can easily customize these to suit your taste preferences. Add a layer of refried beans for extra protein, mix in some cooked rice for a heartier meal, or substitute chicken for the beef. For spice lovers, add jalapeños or hot sauce to the filling before rolling.

Serving Suggestions

Serve these meximelts with a side of Mexican rice and refried beans for a complete meal that rivals any restaurant platter. For a lighter option, pair with a simple green salad dressed with lime vinaigrette. These also make excellent party food when cut into 1 inch pieces and secured with toothpicks as mini meximelt bites that guests can enjoy without utensils.

The History Behind Meximelts

The original Meximelt was introduced by Taco Bell in the 1980s and quickly became a fan favorite before being discontinued in 2020. This homemade version preserves the nostalgic flavors while allowing for fresher ingredients and customization. The concept combines elements of both Mexican and American fast food cultures, with the steaming technique creating a unique texture that sets it apart from standard tacos or burritos.

Common Queries

→ How do I prevent the tortillas from tearing?

Warm the tortillas in the microwave wrapped in a damp paper towel for a few seconds to make them pliable before filling and rolling.

→ Can I use a different cheese blend?

Absolutely. Monterey Jack, cheddar, or a combination of your favorite melting cheeses work well for a creamy filling.

→ Is it possible to make the filling ahead of time?

Yes, the beef mixture can be cooked in advance and reheated when you’re ready to assemble, saving prep time.

→ What toppings pair well with this dish?

Fresh cilantro, sliced jalapeños, sour cream, or guacamole make excellent toppings for extra flavor and texture.

→ Can I substitute ground turkey or chicken?

Both ground turkey and chicken can be used in place of beef; just adjust seasoning as needed for your taste.

→ How do I reheat leftovers without drying them out?

Wrap the meximelt in a damp paper towel before microwaving to keep the tortilla soft and the cheese melted.