Copycat Meximelts
Ditch the drive thru and learn how to make the Meximelt from Taco Bell at home! This easy copycat recipe is ready in about 15 minutes.
Servings: 6 servings
Ingredients
- 6 large flour tortillas
Filling
- 1 pound lean ground beef
- 2 tablespoons taco seasoning (1 1-ounce packet)
- ½ cup water
- 8 ounces sharp cheddar cheese freshly grated
Pico de Gallo (or use premade)
- 4 medium Roma tomatoes seeded and diced
- ½ cup finely chopped white onion
- 1 small jalapeno seeded and membranes removed
- 2 tablespoons cilantro leaves chopped
- Juice of 1 lime
- 1/4 teaspoon salt
Instructions
- In a large skillet over medium-high heat, crumble and brown ground beef until no longer pink. Drain grease.
- Stir in water and taco seasoning, continuing to crumble ground beef with a potato mashed until it’s finely crumbled. Bring to a gentle boil and simmer for about 10 minutes. Once the mixture has thickened and is saucy, remove from heat.
- Wrap the tortillas in a clean kitchen towel or paper towels and heat in the microwave for 20 seconds to warm and soften.
- Mix the pico de gallo ingredients together in a medium bowl.
- Lay a tortilla on a flat surface and scoop the meat mixture, pico and cheese down the center. Tuck in the sides and roll up like a burrito.
- Wrap each Meximelt in a paper towel and microwave for 15-20 seconds to melt the cheese.
- Serve immediately.
Notes
Customize as you like with different cheese, or premade pico. If you aren't a fan of pico, salsa is fine.
This recipe will make 6 Meximelts, which will feed 4-6 people.
Nutrition
Serving: 1Meximelt | Calories: 361kcal | Carbohydrates: 19g | Protein: 29g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 658mg | Potassium: 468mg | Fiber: 2g | Sugar: 3g | Vitamin A: 836IU | Vitamin C: 10mg | Calcium: 319mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
