This copycat beef meximelt recipe is going to become your new favorite dinner! Not only are they incredibly delicious, they are ready in minutes.
My whole family loves Mexican food, so I’m always on the lookout for new easy recipes that are just as good or better than we can find at a Mexican restaurant.
This simple recipe is inspired by the Meximelts they used to sell at Taco Bell. They make an awesome lunch or dinner, and can be prepped ahead of time. You’re gonna love them!
When did Taco Bell stop Meximelt?
Many Taco Bell fans were disappointed when after selling Meximelts as a specialty menu item for three decades, they stopped serving them in 2019.
But don’t worry, copycat meximelts are so easy to whip up. And because you control the ingredients, they are even more fresh and tasty when you make them at home!
MEXIMELT RECIPE INSTRUCTIONS
- PICO – I like to make my own pico de gallo, but you can use storebought if you prefer.
- MEAT MIXTURE – Brown and mash the ground beef in a large skillet over high or medium heat. Drain off the fat. Add the taco seasoning and water; simmer for 5-10 minutes.
- ASSEMBLE – In the middle of each tortilla, place about 1/3 cup each of the meat mixture, cheese, and fresh pico. Roll up.
- HEAT – Wrap each taco in a damp paper towel and heat in the microwave for 20-40 seconds, or until the cheese melts.
- SERVE – Serve hot as is, or garnish with sour cream, guacamole, additional pico, chopped green or red bell peppers, olives, or any of your favorite taco toppings.
Leftovers should be wrapped in plastic wrap and stored in the refrigerator for 3-4 days.
Can I make meximelts ahead of time?
You can prep these ahead of time. Instead of heating them in a paper towel, simply wrap them in plastic wrap. Store them in the refrigerator for 2-3 days.
When ready to serve, wrap them in damp paper towels and heat them in the microwave for 60-90 seconds, or until hot.
PRO TIPS:
- For the freshest tasting, softest tortillas, cook your own. We like to use the Tortilla Land tortillas for everything from soft tacos to quesadillas. It just takes a few seconds to cook them, but they taste amazing!
- Use homemade taco seasoning for the best flavor without any fillers.
- To get a texture similar to Taco Bell taco meat, you need to smash the ground beef into very small pieces using a meat chopper or potato masher.
- Wrapping the tacos with a damp paper towel keeps them from drying out in the microwave, so don’t forget that step!
VARIATIONS:
- I’ve also had good results using shredded cheddar cheese, colby jack cheese, pepper jack cheese. You can use whatever cheese you like.
- It’s not authentic to Taco Bell, but you can use ground turkey or chicken in place of the beef.
- For a low carb option, use Mission carb balance tortillas, or another keto-friendly tortilla of your choice.
MORE RECIPES FOR TACO NIGHT:
Beef Meximelt Recipe
Ingredients
- 1 pound lean ground beef
- 3 Tbsp taco seasoning
- ⅔ cup water
- 6 oz Mexican blend cheese grated (about 2 cups)
- 2 cups pico de gallo
- 6 flour tortillas I use7-8 inch tortillas
Instructions
- In a large skillet, cook the ground beef over medium high heat until it is completely browned. For fine ground beef crumbles, break the meat up with a meat chopper or potato masher. Drain off the excess fat.
- Add the taco seasoning and water. Turn the heat to medium and simmer for 5-10 minutes. or until most of the liquid has cooked off.
- Fill each tortilla with about 1/3 cup of meat, cheese, and pico. Roll up.
- Wrap in a damp paper towel and microwave for 20-40 seconds, or until the cheese melts.
Notes
Nutrition
If you are in a rut on Taco Tuesday, try these copycat meximelts. Your family will thank you!
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