I love how this recipe delivers big Tex-Mex flavor with very little effort. The combo of seasoned beef, gooey melted cheese, and bright, fresh pico wrapped in a soft tortilla hits all the right notes—savory, creamy, spicy, and refreshing. Plus, I can tweak it however I like: add more spice, swap in chicken, or go vegetarian. It’s quick, customizable, and always hits the spot when I’m craving that nostalgic Taco Bell comfort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Ingredients 1 lb ground beef (lean preferred) 1 packet taco seasoning (plus water per package directions) 8 soft taco-size flour tortillas 2 cups Mexican shredded cheese blend (Monterey Jack, cheddar, etc.) 1 cup pico de gallo (see below)
Pico de Gallo 2 medium tomatoes, chopped 1/2 medium onion, finely chopped 2 tablespoons lime juice 1/2 teaspoon salt 1/4 cup fresh cilantro, chopped 1 jalapeño, minced (seeds removed for less heat)
Directions
Prepare the Pico de Gallo: I start by mixing chopped tomatoes, onion, lime juice, salt, cilantro, and jalapeño in a bowl. I give it a good toss and refrigerate it so the flavors can meld while I cook everything else.
Cook the Beef: In a skillet over medium heat, I brown the ground beef, breaking it apart with a spoon as it cooks. Once browned, I add the taco seasoning and water as directed on the packet. I let it simmer until it thickens slightly.
Warm the Tortillas: I microwave the tortillas wrapped in a clean kitchen towel for about 20 seconds until soft and easy to fold.
Assemble the Meximelts: On each warm tortilla, I layer some shredded cheese, then a scoop of the seasoned beef, and top it off with a spoonful of the fresh pico de gallo.
Wrap and Melt: I fold the sides in and roll each one burrito-style. Then I wrap each Meximelt in a damp paper towel and microwave it for 20 seconds to get the cheese perfectly melted.
Serve: I serve them warm, sometimes with a little extra pico on top or a side of salsa or sour cream.
Spicy Meximelts: I add cayenne to the beef or double the jalapeño in the pico.
Chicken Version: I use shredded rotisserie chicken tossed with taco seasoning instead of ground beef.
Vegetarian Option: I swap the beef for black beans or sautéed peppers and onions.
Extra Creamy: I spread a little queso on the tortilla before adding the cheese and beef.
Cheese Lovers’ Twist: I mix in pepper jack or add more cheese for an even meltier center.
Storage/Reheating
If I have leftovers, I wrap them in foil or store them in an airtight container in the fridge for up to 3 days. To reheat, I microwave them wrapped in a damp paper towel for about 30–45 seconds, or heat them in a skillet over low heat until warmed through. I make the pico fresh each time to keep it tasting bright and vibrant.
FAQs
Can I make these ahead of time?
Yes! I prep the beef and pico a day in advance and assemble the Meximelts right before eating. I microwave them just before serving so the cheese melts perfectly.
What type of cheese works best?
I like using a Mexican blend with cheddar and Monterey Jack for flavor and meltability, but plain cheddar or pepper jack work great too.
Do I have to use flour tortillas?
Flour tortillas are ideal for softness and flexibility. Corn tortillas don’t work well here because they crack when rolled and don’t melt into the filling the same way.
Can I freeze these?
I don’t recommend freezing fully assembled Meximelts, but I’ve frozen the cooked beef filling and defrosted it for quick assembly later.
What’s the best way to keep them warm for a group?
I wrap the finished Meximelts in foil and keep them in a warm oven (around 200°F) until I’m ready to serve. They stay soft and melty without drying out.
Conclusion
These homemade Taco Bell Meximelts are the perfect mix of comfort, nostalgia, and simplicity. I love that I can whip them up with pantry staples and fresh pico in under 30 minutes. Whether I’m feeding a hungry crowd or just craving a fast, cheesy bite, this recipe always satisfies—and tastes even better than I remember from the drive-thru.
Melty cheese, seasoned beef, and fresh pico de gallo wrapped in a soft tortilla—this homemade version of the Taco Bell classic is quick, cheesy, and satisfying.
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:8 Meximelts
Category:Main Course
Method:Stovetop + Microwave
Cuisine:Tex-Mex
Ingredients
→ Main Components:
1 lb ground beef (lean preferred)
1 packet taco seasoning (plus water per package instructions)
Prepare Pico de Gallo: In a bowl, mix tomatoes, onion, lime juice, salt, cilantro, and jalapeño. Toss and refrigerate until ready to use.
Cook Beef: In a skillet over medium heat, brown the ground beef, breaking it apart. Add taco seasoning and water as directed on the packet. Simmer until thickened.
Warm Tortillas: Microwave tortillas wrapped in a clean towel for 20 seconds, or until soft.
Assemble Meximelts: On each tortilla, layer shredded cheese, a scoop of seasoned beef, and a spoonful of pico de gallo.
Wrap and Melt: Fold in the sides, roll burrito-style, wrap in a damp paper towel, and microwave for 20 seconds to melt the cheese.
Serve: Enjoy immediately. Optional: top with more pico or serve with salsa or sour cream.
Notes
For a spicy kick, add cayenne or hot sauce to the beef, or use extra jalapeño in the pico.
Substitute beef with shredded chicken or sautéed veggies for variation.
For extra creaminess, spread a thin layer of queso on the tortilla before assembling.
Best served fresh while the cheese is hot and melty.
