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

Description

A quick and delicious recipe for Taco Bell Meximelt, featuring flavorful seasoned beef, fresh toppings, and melted cheese wrapped in soft flour tortillas, perfect for a meal or snack.

Ingredients

Units Scale

Beef Filling
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water, or beef broth
Toppings
- 1 cup diced tomatoes
- 1/2 cup finely chopped white onion
- 2 tablespoons cilantro, chopped
- 1/4 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

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Instructions

Prepare the Beef Filling: In a large skillet over medium-high heat, cook the ground beef with the taco seasoning and water until the meat is no longer pink, breaking the meat apart as it cooks.
Prepare the Tomato Mixture: Combine the diced tomatoes, white onion, cilantro, and salt together in a small bowl. Set aside for topping.
Warm the Tortillas: Wrap the tortillas in a damp paper towel and warm them in the microwave for 30 seconds to make them pliable.
Assemble the Burritos: Place a fourth of the cooked beef mixture down the middle of a tortilla, then add a portion of the tomato mixture and ¼ cup of shredded cheese on top.
Wrap the Burritos: Fold in the sides of the tortilla, then roll it up tightly to form a burrito. Repeat with the remaining tortillas and filling.
Heat and Serve: Heat the burritos in the microwave for 2 minutes, or cook them in a skillet over medium heat, turning to heat all sides evenly. Serve immediately with your favorite salsa or hot sauce, if desired.

Notes

Store: Wrap tightly with plastic wrap or foil and place in an airtight container for up to 5 days.
Reheat: Reheat in the microwave for up to a minute, or warm in a skillet (covered) over medium heat for 7 to 8 minutes.
Swap the Protein: Substitute with crockpot chicken taco meat, ground turkey, or pork. For a more authentic flavor, use spicy taco meat or carne molida.
Add Spice: Mix 1/4 small serrano or jalapeño chili into the filling for heat, or use canned chilis.
More Fillings: Add 2 to 3 tablespoons of guacamole, refried beans, or Mexican rice for heartier burritos.
Use Leftovers: Add 1/2 cup of diced bell peppers, mushrooms, corn, carrots, or other leftover vegetables for extra flavor and to reduce waste.
Make It Breakfast: Add 3 scrambled eggs into the filling for a wholesome breakfast burrito.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 650mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 36g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg

Description

Ingredients

Beef Filling

Toppings

Tortillas and Cheese

Optional Toppings

Instructions

Notes

Nutrition