Here’s a detailed recipe for a Beef Meximelt Cheesy Taco, a nostalgic Taco Bell-style item that combines a soft tortilla, seasoned beef, melted cheese, and pico de gallo. Below the recipe, you’ll find a FAQs section covering common questions.
🌯🧀 Beef Meximelt Cheesy Taco – Detailed Recipe
🔹 Ingredients (Makes 4 Meximelts)
For the Seasoned Beef:
- 1/2 lb (225g) ground beef (80/20 preferred)
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp water (for simmering)
For the Pico de Gallo:
- 1 medium tomato, diced
- 1/4 cup white onion, finely diced
- 1 tbsp fresh cilantro, chopped
- 1/2 jalapeño, finely chopped (optional)
- 1 tsp lime juice
- Pinch of salt
Other:
- 4 small flour tortillas (6–8 inch)
- 1 cup shredded cheddar cheese (mild or medium)
- 1 cup shredded Monterey Jack cheese
- Optional: sour cream or hot sauce
🔹 Instructions
1. Make the Beef Filling
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.
- Stir in chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Add 2 tbsp water and simmer for 2–3 minutes until slightly saucy. Set aside.
2. Prepare Pico de Gallo
- Combine tomato, onion, cilantro, jalapeño, lime juice, and salt.
- Mix well and refrigerate for 10–15 minutes for flavors to meld.
3. Assemble Meximelts
- Warm tortillas (in the microwave or on a skillet) until soft and pliable.
- Place about 2 tbsp each of cheddar and Monterey Jack cheese in the center.
- Add 2–3 tbsp of seasoned beef on top of the cheese.
- Spoon 1–2 tbsp of pico de gallo over the beef.
4. Melt & Serve
- Fold sides in and roll into a burrito-like shape or taco wrap.
- Microwave for 20–30 seconds or wrap in foil and bake at 300°F (150°C) for 5–7 minutes until cheese is melted.
- Serve warm.
🧠 FAQs – Beef Meximelt Cheesy Taco
❓ Is this a copycat of the Taco Bell Meximelt?
Yes! This recipe mimics Taco Bell’s discontinued Meximelt – a simple combo of beef, melty cheese, and pico in a soft tortilla.
❓ Can I use a cheese blend?
Absolutely. A pre-shredded “Mexican blend” cheese (cheddar, Monterey Jack, etc.) works well too.
❓ What kind of tortillas are best?
Soft flour tortillas (6–8 inch) are essential for the classic texture. Corn tortillas won’t give the same melty, soft bite.
❓ Can I make it vegetarian?
Yes. Swap the beef for seasoned black beans, lentils, or a plant-based ground beef alternative.
❓ How do I make it spicier?
Add chopped jalapeños to the beef or pico, or drizzle with hot sauce like Cholula or Taco Bell Fire Sauce.
❓ How do I keep them soft after heating?
Wrap them in foil after assembly to trap steam and keep the tortillas tender.
❓ Can I meal prep these?
Yes. Assemble and store in the fridge (unbaked) for up to 3 days. Heat before eating. Pico is best added fresh to prevent sogginess.
❓ What sides go well with this?
Try:
- Mexican rice
- Refried or black beans
- Chips & guacamole
- Elote (Mexican street corn)
Would you like a printable version or a downloadable recipe card?
