Can I make these Meximelts vegetarian?

Absolutely! Simply substitute the ground beef with black beans, refried beans, or a plant-based ground meat alternative. Season it the same way you would the beef for that authentic flavor.

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

This usually happens when the tortillas aren't warm enough. Try heating them a bit longer, or if they're particularly stiff or old, briefly run them under water before microwaving them wrapped in the damp paper towel.

Can I prep these in advance for a quick dinner later?

Yes! You can cook the meat and prepare the pico de gallo up to 2 days ahead. Store them separately in the refrigerator, then assemble and heat the Meximelts just before serving.

How can I make these spicier without overwhelming everyone at the table?

Keep the base recipe mild, then offer hot sauce, sliced jalapeños, or red pepper flakes on the side so each person can adjust the heat level to their preference.

Taco Bell Meximelt Recipe - LazyDayRecipes

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

This mouthwatering homemade Taco Bell Meximelt brings the beloved fast-food favorite right to your kitchen – but so much better! With seasoned ground beef, fresh pico de gallo, and melty cheese all wrapped in a warm tortilla, it’s the perfect quick dinner that comes together in just 20 minutes. Skip the drive-thru and treat yourself to this simple yet irresistible Mexican-inspired meal tonight!

Why You’ll Love This Recipe

Fast Food Favorite at Home: Satisfy those Taco Bell cravings without leaving your kitchen – these homemade Meximelts taste even better than the original!
Quick and Simple: With just 20 minutes from start to finish, this recipe is perfect for those busy weeknights when cooking feels like too much effort.
Family-Friendly: Kids and adults alike devour these – they’re the perfect combination of familiar flavors that everyone loves.
Customizable: The basic recipe is delicious as is, but you can easily adjust the spice level or add extra ingredients to make it your own.

Ingredients You’ll Need

Ground Beef: Forms the hearty, protein-packed base of your Meximelt. Choose lean ground beef for less grease, or regular for more flavor.
Taco Seasoning: Provides that authentic Taco Bell flavor profile with minimal effort. Store-bought works perfectly, but homemade gives you control over the spice level.
Water or Beef Broth: Helps the seasoning coat the meat evenly and creates a saucy texture. Beef broth adds extra depth of flavor if you have it on hand.
Flour Tortillas: Burrito-sized tortillas give you plenty of room for all the fillings. They get wonderfully soft when warmed and hold everything together.
Tomatoes: Fresh diced tomatoes bring brightness and acidity to balance the rich meat and cheese.
White Onion: Adds a sharp bite and crunch that cuts through the richness. Finely chopped is key for the perfect texture.
Cilantro: Brings that distinctive fresh, citrusy note that elevates the pico de gallo. It’s worth including, even if you’re on the fence about cilantro!
Salt: Enhances all the flavors in the fresh tomato mixture.
Shredded Cheese: The melty magic that brings everything together. Cheddar works great, but a Mexican blend adds more complexity.
Hot Sauce or Salsa: Optional but recommended for that extra kick and authentic Taco Bell experience.

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

Want to switch things up? Here are some delicious ways to make this recipe your own:

Protein Swaps

Try ground turkey for a lighter option, shredded chicken for a different texture, or seasoned black beans for a vegetarian version.

Cheese Options

Experiment with pepper jack for extra heat, Monterey jack for extra meltiness, or a blend of multiple cheeses for complex flavor.

Heat Level

Add diced jalapeños or a sprinkle of cayenne to the meat mixture for spice lovers, or keep it mild by using a gentle taco seasoning.

Loaded Version

Add a thin layer of refried beans, a dollop of guacamole, or some Mexican rice for a more substantial meal.

How to Make Taco Bell Meximelt

Step 1: Cook the Seasoned Beef

In a large skillet over medium-high heat, cook the ground beef with the taco seasoning and water. Break the meat apart as it cooks until no pink remains and you have a slightly saucy mixture, about 7-8 minutes.

Step 2: Prepare the Fresh Pico

While the meat cooks, combine the diced tomatoes, finely chopped white onion, chopped cilantro, and salt in a small bowl. Stir well and set aside. This fresh mixture adds the perfect brightness to contrast with the rich beef.

Step 3: Warm the Tortillas

Wrap the flour tortillas in a damp paper towel and warm them in the microwave for about 30 seconds. This makes them pliable and helps them seal better when rolled.

Step 4: Assemble the Meximelts

Lay a warm tortilla flat and spoon a quarter of the seasoned beef down the middle. Top with a generous portion of the tomato mixture, then sprinkle with about 1/4 cup of shredded cheese.

Step 5: Roll and Heat

Fold in the sides of the tortilla, then roll it up burrito-style, tucking in the edges as you go. Repeat with the remaining ingredients to make four Meximelts.

Step 6: Final Warming

Heat the assembled Meximelts in the microwave for about 2 minutes until the cheese is perfectly melty, or place them in a skillet over medium heat, turning occasionally until golden and warm throughout.

Pro Tips for Making the Recipe

Drain Excess Grease: After cooking the beef, drain off most of the fat for a less greasy final product.
Prep Ahead: Make the pico de gallo mixture in advance and store it in the refrigerator – the flavors will actually develop more over time.
Tortilla Technique: If your tortillas are cracking when folded, they’re not warm enough. Try heating them a bit longer.
Brown for Extra Flavor: For an extra delicious touch, quickly brown the assembled Meximelts in a dry skillet to create a slightly crispy exterior.
Rest Before Cutting: Let the finished Meximelts rest for a minute before cutting or serving – this helps everything settle and stay together.

How to Serve

These Meximelts shine as the star of a quick dinner, but here are some ways to elevate your meal:

Side Dishes

Serve alongside Spanish rice, refried beans, or a simple side salad with cilantro-lime dressing for a complete meal.

Toppings Bar

Set out bowls of sour cream, guacamole, different hot sauces, and extra cheese so everyone can customize their Meximelt.

Beverage Pairings

These pair wonderfully with a cold Mexican beer, a classic margarita, or for non-alcoholic options, try a refreshing horchata or lime-spiked sparkling water.

Make Ahead and Storage

Storing Leftovers

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

Freezing

These freeze beautifully! Wrap each cooled Meximelt individually in foil, then place in a freezer bag. They’ll stay good for up to 3 months.

Reheating

For refrigerated Meximelts, microwave for about a minute or heat in a covered skillet over medium heat for 7-8 minutes until warmed through. From frozen, add a few extra minutes to the heating time.

For best results when reheating, add a sprinkle of water to the microwave-safe plate or skillet to create steam, which prevents the tortilla from drying out.

FAQs

Can I make these Meximelts vegetarian?

Absolutely! Simply substitute the ground beef with black beans, refried beans, or a plant-based ground meat alternative. Season it the same way you would the beef for that authentic flavor.
My tortillas keep breaking when I roll them. What am I doing wrong?

This usually happens when the tortillas aren’t warm enough. Try heating them a bit longer, or if they’re particularly stiff or old, briefly run them under water before microwaving them wrapped in the damp paper towel.
Can I prep these in advance for a quick dinner later?

Yes! You can cook the meat and prepare the pico de gallo up to 2 days ahead. Store them separately in the refrigerator, then assemble and heat the Meximelts just before serving.
How can I make these spicier without overwhelming everyone at the table?

Keep the base recipe mild, then offer hot sauce, sliced jalapeños, or red pepper flakes on the side so each person can adjust the heat level to their preference.

Final Thoughts

This homemade Taco Bell Meximelt recipe brings fast food comfort right to your kitchen table, but with fresher ingredients and more flavor. It’s one of those magical recipes that manages to be both nostalgic and better than the original. Whether you’re feeding picky eaters, entertaining friends, or just treating yourself after a long day, these Meximelts deliver satisfaction in every bite. Give them a try tonight – I’m betting they’ll become a regular in your weeknight dinner rotation!