Can I make these Meximelts healthier without losing flavor?

Absolutely! Use lean ground beef or substitute ground turkey or chicken. Opt for whole wheat tortillas for extra fiber, and load up on the veggie toppings. You can also use reduced-fat cheese, though it won't melt quite as well as full-fat varieties.

My tortillas keep breaking when I fold them. What am I doing wrong?

Tortillas that are too cold or dry will crack when folded. Make sure to warm them properly before assembly. The damp paper towel trick works wonders, or you can briefly heat each tortilla directly on a warm skillet for about 10 seconds per side.

How spicy is this recipe, and how can I adjust the heat level?

As written, the recipe has a mild to medium heat level, depending on your taco seasoning. To increase spiciness, add diced jalapeños to your pico de gallo, use a spicier taco seasoning, or incorporate hot sauce directly into the meat mixture. For a milder version, use a mild seasoning and skip the hot sauce.

Can I prepare components of this meal ahead of time?

Definitely! The seasoned beef can be made up to 3 days in advance and stored in the refrigerator. The pico de gallo is best made fresh, but can be prepared a few hours ahead and kept refrigerated. When ready to serve, just assemble and heat.

Taco Bell Meximelt Recipe

Name: Taco Bell Meximelt Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: Beef Filling 1 pound ground beef; 2 tablespoons taco seasoning; ¼ cup water, or beef broth; Toppings 1 cup diced tomatoes; ½ cup finely chopped white onion; 2 tablespoons cilantro, chopped; ¼ teaspoon salt; Tortillas and Cheese 4 burrito-size flour tortillas; 1 cup shredded cheddar cheese, or Mexican blend cheese; Optional Toppings Hot sauce, or salsa

This homemade Taco Bell Meximelt recipe brings the beloved fast-food classic right to your kitchen – but better! Warm flour tortillas filled with perfectly seasoned ground beef, fresh pico de gallo, and melty cheese create a quick and satisfying meal that tastes just like the original, minus the drive-thru line. Ready in just 20 minutes, these handheld delights are perfect for busy weeknights when you’re craving something hearty yet simple.

Why You’ll Love This Recipe

Fast Food Favorite at Home: Recreate the classic Taco Bell taste with ingredients you control – no mystery additives or preservatives!
Quick and Simple: From start to finish in just 20 minutes, making this perfect for those “I need dinner now” evenings.
Family-Friendly: Kids and adults alike go crazy for these – they’re fun to eat and have that perfect balance of familiar flavors.
Customizable: Easily adjust the spice level, add extra fillings, or modify to suit any dietary preferences without losing the essence of the Meximelt.

Ingredients You’ll Need

Ground Beef: The star protein that gives this dish its hearty base. Choose lean ground beef for less grease but still plenty of flavor.
Taco Seasoning: Provides that signature Mexican-inspired flavor profile. Store-bought works perfectly, but homemade gives you control over the salt and spice levels.
Water or Beef Broth: Helps distribute the seasoning through the meat while keeping it moist and preventing it from drying out.
Flour Tortillas: Burrito-sized tortillas are ideal as they need to be large enough to fold and roll around the filling. Look for the freshest ones possible.
Tomatoes: Fresh diced tomatoes bring brightness and acidity to balance the rich meat and cheese. Use Roma tomatoes for less juice or whatever looks ripest.
White Onion: Adds a sharp, clean flavor that’s essential to authentic Mexican cuisine. The fine chop ensures it blends well without overwhelming.
Cilantro: That distinctive herbal note that elevates the fresh components. If you’re a cilantro-hater, substitute with a bit of parsley or just skip it.
Salt: Enhances all the other flavors in the pico de gallo mixture.
Cheese: A generous helping of shredded cheese creates that irresistible melty goodness. The Mexican blend offers varied flavor, but straight cheddar works wonderfully too.
Hot Sauce or Salsa: Optional but recommended for an extra kick of flavor and heat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Switch up the traditional ground beef with grilled chicken, seasoned turkey, or even plant-based meat alternatives. Each brings its own character while maintaining the Meximelt spirit.

Cheese Adventures

Try pepper jack for extra spice, Monterey Jack for ultimate meltiness, or a blend with queso fresco for authentic Mexican flair.

Breakfast Meximelt

Add scrambled eggs to the filling for a breakfast version that will power you through the morning. Throw in some crispy bacon bits for extra indulgence.

Veggie Boost

Make it healthier by adding sautéed bell peppers, corn, black beans, or even some finely chopped spinach to sneak in more vegetables.

How to Make Taco Bell Meximelt

Step 1: Cook the Meat

In a large skillet over medium-high heat, brown the ground beef. Add the taco seasoning and water (or broth), stirring well to combine. Cook until the meat is fully browned and the liquid has reduced, about 5-7 minutes. Break up any large chunks with your spatula for better texture.

Step 2: Prepare the Pico de Gallo

While the meat cooks, combine the diced tomatoes, finely chopped onion, cilantro, and salt in a small bowl. Mix well and set aside to let the flavors meld together.

Step 3: Warm the Tortillas

Wrap the flour tortillas in a damp paper towel and microwave for about 30 seconds. This makes them more pliable and easier to fold without tearing.

Step 4: Assemble the Meximelts

Lay a warmed tortilla flat and spoon about a quarter of the seasoned beef down the center. Top with a generous portion of the tomato mixture, then sprinkle with about ¼ cup of shredded cheese.

Step 5: Fold and Heat

Fold in the sides of the tortilla, then roll it up into a burrito shape, securing the filling inside. Repeat with the remaining tortillas and filling.

Step 6: Final Heating

Heat the assembled Meximelts either in the microwave for about 2 minutes (for quickest results) or in a dry skillet over medium heat, turning occasionally until all sides are warm and the cheese has melted to gooey perfection (about 3-4 minutes).

Pro Tips for Making the Recipe

Drain Excess Fat: After cooking the ground beef, drain off excess fat for a cleaner taste and to prevent soggy tortillas.
Toast for Texture: For an extra dimension, briefly toast the assembled Meximelts in a dry skillet to give the tortillas a slight crispness before the final heating.
Cheese Strategy: Place some cheese directly on the tortilla before adding other ingredients, then put more on top – this creates a “cheese glue” that helps hold everything together.
Room Temperature Fillings: Don’t refrigerate your pico de gallo before assembly; cold fillings take longer to heat and may leave you with an unevenly warmed Meximelt.

How to Serve

Classic Pairings

Serve your homemade Meximelts with Mexican rice and refried beans for the full restaurant experience. Add a side of tortilla chips with salsa or guacamole for dipping.

Fresh Complements

A simple side salad with cilantro-lime dressing provides a refreshing contrast to the rich, savory Meximelts.

Topping Bar

Set up a topping station with extra cheese, sour cream, guacamole, different salsas, and hot sauces so everyone can customize their Meximelt experience.

Make Ahead and Storage

Storing Leftovers

Wrap any uneaten Meximelts tightly in aluminum foil or plastic wrap, then place in an airtight container. They’ll keep in the refrigerator for up to 5 days.

Freezing

These freeze surprisingly well! Wrap each cooled Meximelt individually in foil, then place in a freezer bag. They’ll keep for up to 2 months. Perfect for quick lunches or dinners.

Reheating

For refrigerated Meximelts, microwave for about a minute or heat in a covered skillet over medium heat for 7-8 minutes, turning occasionally. From frozen, add a few extra minutes to the heating time and consider wrapping in a damp paper towel for the microwave method to prevent drying out.

FAQs

Can I make these Meximelts healthier without losing flavor?

Absolutely! Use lean ground beef or substitute ground turkey or chicken. Opt for whole wheat tortillas for extra fiber, and load up on the veggie toppings. You can also use reduced-fat cheese, though it won’t melt quite as well as full-fat varieties.
My tortillas keep breaking when I fold them. What am I doing wrong?

Tortillas that are too cold or dry will crack when folded. Make sure to warm them properly before assembly. The damp paper towel trick works wonders, or you can briefly heat each tortilla directly on a warm skillet for about 10 seconds per side.
How spicy is this recipe, and how can I adjust the heat level?

As written, the recipe has a mild to medium heat level, depending on your taco seasoning. To increase spiciness, add diced jalapeños to your pico de gallo, use a spicier taco seasoning, or incorporate hot sauce directly into the meat mixture. For a milder version, use a mild seasoning and skip the hot sauce.
Can I prepare components of this meal ahead of time?

Definitely! The seasoned beef can be made up to 3 days in advance and stored in the refrigerator. The pico de gallo is best made fresh, but can be prepared a few hours ahead and kept refrigerated. When ready to serve, just assemble and heat.

Final Thoughts

This homemade Taco Bell Meximelt brings back all those fast food memories but with the satisfaction of making it yourself. Quick enough for a weeknight dinner yet tasty enough to satisfy serious cravings, it hits that perfect sweet spot between convenience and flavor. Whether you’re recreating a nostalgic favorite or introducing a new generation to this classic, these Meximelts are sure to become a regular in your meal rotation. Give them a try tonight – your family will thank you!