Beef Meximelt Recipe
Meximelts are my guilty pleasure. This Beef Meximelt Recipe (inspired by Taco Bell) is super easy, unbelievably delicious and so much better than the drive-thru. Make a copycat version of your fast food favorite at home for an awesome lunch or dinner.
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Taco Bell Inspired Meximelt Copycats
It is unbelievable that it has taken me this long to get a Mexi-Melt recipe on my site because they are my absolute favorite fast food indulgence. Plus they are ridiculously easy to make at home and (in my humble opinion) taste so much better homemade.
Were Meximelts Discontinued In 2019
That’s the word on the street (and the web). Apparently Taco Bell revamped their menu in 2019 and decided to give Mexi-melts the ax. Weird because I can’t be the only Meximelt obsessed person.
However, I don’t really do fast food anymore so I cannot say for sure. I haven’t been to Taco Bell in ages. If you know for sure leave me a comment.
My Secret For The Best Copycat Mexi-Melts
I think what makes these so close to the original is the size of the ground beef. Taco Bell taco meat is very small, not the bigger chunks like in homemade tacos. So I use this Potato Masher to achieve the fine ground beef crumbles. I like kitchen gadgets that do double duty. Or, you can use a Meat Chopper instead.
Ingredients Needed For Beef Mexi-Melts
- Lean Ground Beef
- (1 ounce) Packet Taco Seasoning
- Flour Tortillas
- Shredded Mexican Cheese Blend
- Pico de Gallo Salsa
How To Make Homemade Taco Bell Meximelts
- In large pan, brown ground beef. Drain oil then return to pan.
- Add water and taco seasoning. Mash meat to fine crumbles. Bring mixture to a gentle boil and simmer 5-10 minutes until saucy. Remove from heat.
- Wrap tortillas in damp paper towel and microwave 15-20 seconds to soften.
- Fill each tortilla with meat, cheese and pico de gallo. Tuck in the ends and roll like a burrito.
- Wrap each meximelt with a damp paper towel and microwave for 15 seconds. (This melts the cheese and gives the tortilla that slightly steamed quality)
- Serve hot.
A Meximelt is a warm flour tortilla filled with seasoned beef, melty cheese, and pico de gallo. It’s similar to a soft taco but extra cheesy and steamed so the tortilla becomes soft and stretchy.
A blend of shredded mozzarella and cheddar (or Taco Bell–style “Mexican blend”) melts the best. Mozzarella adds that signature stretchy melt, while cheddar adds flavor. Colby-Jack works great too.
Any ground meat works. Just season it with a Taco Bell–style seasoning blend, and cook it the same way as ground beef.
Use a mild taco seasoning, keep the beef finely crumbled, and add a little water to make it saucy. Steaming the filled tortilla for a few seconds is what gives it that soft, melty fast-food texture.
Steaming is recommended. Wrap the assembled Meximelt in a damp paper towel and microwave 15–20 seconds. This softens the tortilla and helps melt the cheese.
They’re best fresh, but you can prep the ingredients ahead. Cook the beef, grate the cheese, and chop the tomatoes/onions. Assemble and steam right before serving.
More Mexican Food Recipes:
Mexican Shrimp Cocktail – Green Chicken Enchiladas – Low Carb Taco Casserole – Easy Shrimp Tacos – Pico de Gallo – Baked Tortilla Chips
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Beef Meximelt Recipe
Equipment
Ingredients
- 1 Lb Lean Ground Beef
- 1 ounce Packet Taco Seasoning
- 1/2 Cup Water
- 6 Large Flour Tortillas
- 16 ounces Shredded Mexican Cheese Blend
- 1/2 Cup Pico de Gallo Salsa
Instructions
- In large pan, brown ground beef. Drain oil then return to pan.
- Add water and taco seasoning. Mash meat to fine crumbles.
- Bring mixture to a gentle boil and simmer 5-10 minutes until saucy. Remove from heat.
- Wrap tortillas in damp paper towel and microwave 15-20 seconds to soften.
- Fill each tortilla with meat, cheese and pico de gallo. Tuck in the ends and roll like a burrito.
- Wrap each meximelt with a damp paper towel and microwave for 15 seconds. (This melts the cheese and gives the tortilla that slightly steamed quality)
- Serve hot.
Nutrition
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Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
Sadly Taco Bell does not even carry pico de gallo anymore!!! Like what the heck!?! Isn’t that a Mexican staple?!?! Growing up, meximelts were my absolute favorite thing in the world! I’m definitely trying this recipe next week!
FYI. Even though Meximelt not on menu you can still get it. You order the “cheesy roll up” and add beef and pico. Exactly the same.
From a former Taco Bell employee, it was prepared with Pico de Gallo.
Oh thank you. I’ll try that. Like making them at home too. This looks good.
This recipe is awesome. Im vegetarian and used a ground beef alternative instead, but OMG. I love this. I miss the Meximelt and this hit the spot.
I just looked at a homemade recipe for a fresco pico de Gallo, and I think what you’re referring to is the lime juice. So I would buy Pico de Gallo in the store (unless you have extra time on your hands to make the homemade), and just squirt some fresh lime juice in it and let it sit for a little while. I’m willing to bet it ends up very similar if not indistinguishable from the fresco that Taco Bell used.
when I go to Taco bell i always get the same thing and that the burrito supreme meal. the recipe for the burrito is thin this meal
Can these be made in batches ahead of time & frozen?
Really enjoyed this after working all day. The steaming in the microwave is a great idea and works.
Very good!