Beef Meximelt Cheesy Taco
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The Ultimate Beef Meximelt Cheesy Taco: A Taste of Nostalgia
There are some foods that just transport you right back in time. For me, the Taco Bell Meximelt is one of them. I have vivid memories of saving up my allowance just to get my hands on that perfectly steamed tortilla filled with beefy, cheesy goodness.
It was more than a soft taco but not quite a quesadilla. It was its own special thing. Then, one day, it vanished from the menu. It was a sad day for snack lovers everywhere.
I tried to fill the void, but nothing quite hit the spot. So, I did what any determined food lover would do: I went into my kitchen and decided to recreate it. After a bit of trial and error, I think I’ve landed on a version that’s not just a copy, but an upgrade.
This homemade Beef Meximelt Cheesy Taco has all the flavor you remember, but it’s fresher, beefier, and you can pile on as much cheese as your heart desires. Let’s bring a classic back to life.
What You’ll Need
The ingredient list is simple and full of flavor. The magic is in how you put it all together. Here’s the breakdown for about 6 Meximelts.
- Ground Beef: 1 lb lean ground beef (I use 85/15 for a good balance of flavor and fat).
- Taco Seasoning: 1 packet of your favorite brand, or use a homemade blend.
- Water: About 1/4 cup to help the seasoning create a nice sauce for the beef.
- Flour Tortillas: 6 medium-sized (8-inch) “soft taco” style tortillas.
- Pico de Gallo: 1 cup of fresh pico de gallo. You can buy it pre-made or make your own.
- Cheese Blend: 2 cups of a shredded three-cheese blend (like cheddar, Monterey Jack, and Colby).
- Vegetable Oil: 1 tablespoon, just for the pan.
Tools You’ll Need
You don’t need any fancy gadgets for this recipe. Just your basic kitchen essentials will do the trick.
- Large Skillet or Frying Pan
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Cheese Grater (if grating your own)
- Small Bowls for organizing ingredients
Pro Tips
Over the years of perfecting this, I’ve picked up a few tricks. These small steps make a huge difference in getting that authentic Meximelt texture and taste.
- Don’t Skip the Simmer: After you add the taco seasoning and water to the beef, let it simmer for a few minutes. This allows the meat to absorb all that flavor and creates a slightly saucy consistency that’s key.
- The Steam is Supreme: The signature feature of a Meximelt is its soft, steamed tortilla. After you fold the taco, place it seam-side down in a lightly oiled, hot pan for just 30-60 seconds. Then, add a tablespoon of water to the pan *away* from the taco and immediately cover it with a lid. This flash of steam is what makes the tortilla perfectly soft and seals it all together.
- Grate Your Own Cheese: I know the pre-shredded bags are convenient, but they contain anti-caking agents that prevent them from melting smoothly. Grating a block of cheese yourself results in a much gooier, more satisfying cheese pull. Trust me on this.
- Drain the Pico: If your pico de gallo is extra juicy, give it a quick strain to get rid of some excess liquid. This prevents your Meximelt from becoming soggy from the inside out.
How to Make Beef Meximelt Cheesy Tacos
This comes together surprisingly fast, making it a perfect weeknight meal. Let’s get cooking.
Step 1: Cook the Beef
Place a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until it’s fully browned, about 5-7 minutes. Drain off any excess grease from the pan.
Step 2: Season the Beef
Return the skillet to the stove. Add the taco seasoning and 1/4 cup of water to the beef. Stir everything together until the meat is evenly coated. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly. Remove from heat and set aside.
Step 3: Warm the Tortillas
To make the tortillas pliable, you can warm them one by one in a dry pan for about 15 seconds per side or wrap the stack in a damp paper towel and microwave for 30-45 seconds. They should be warm and flexible, not crispy.
Step 4: Assemble the Meximelt
Lay a warm tortilla on a flat surface. Spoon about 1/4 cup of the seasoned beef onto one half of the tortilla. Top the beef with a generous sprinkle of the three-cheese blend, then add a spoonful of pico de gallo.
Step 5: Fold and Steam
Fold the empty half of the tortilla over the fillings, pressing down gently. Wipe out your skillet and place it over medium heat with a touch of oil.
Step 6: Get That Perfect Finish
Place the folded taco in the warm pan. Cook for about 1 minute until lightly golden. Flip, and then carefully add one tablespoon of water to an empty spot in the pan and quickly cover with a lid. Let it steam for 30-45 seconds. This melts the cheese perfectly and softens the tortilla. Repeat for the remaining Meximelts.
Possible Substitutions and Variations
One of the best things about making food at home is customizing it. Here are a few easy swaps and additions you can try.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Ground Beef | Ground Turkey/Chicken | A leaner option. |
| Beef (for Veggie) | Black or Refried Beans | Great vegetarian base. |
| Three-Cheese Blend | Pepper Jack | Adds a little kick. |
| Flour Tortillas | Low-Carb or GF Tortillas | Adjusts for dietary needs. |
Make Ahead Tips
If you want to get a head start, you can easily prep the components. Cook the seasoned beef filling up to 3 days in advance and store it in an airtight container in the fridge. You can also make or chop your pico de gallo ahead of time. When you’re ready to eat, just reheat the beef and assemble.
Nutritional Info & Healthy Swaps
Here’s a rough estimate of the nutritional information per Meximelt. You can make some simple swaps to lighten it up if you like.
| Nutrient | Approximate Amount | Healthy Swap Suggestion |
|---|---|---|
| Calories | ~380 kcal | Use 93/7 ground turkey. |
| Protein | ~22g | Stick with lean protein. |
| Carbohydrates | ~28g | Use low-carb tortillas. |
| Fat | ~20g | Use reduced-fat cheese. |
What to Serve with Your Meximelts
These are pretty satisfying on their own, but if you want to make it a full meal, they pair wonderfully with classic sides. Think about serving them with a side of seasoned black beans, Mexican rice, or a simple corn salad. A dollop of sour cream or guacamole on the side for dipping is never a bad idea either.
Leftovers and Storage
Got extras? Lucky you. Store leftover Meximelts in an airtight container in the refrigerator for up to 3 days.
To reheat, the best method is in a dry skillet over medium-low heat. This helps re-crisp the tortilla slightly. You can also use a microwave, but the tortilla will be much softer.
Frequently Asked Questions
Here are answers to a few common questions that might pop up.
Q1. Can I make these vegetarian?
Ans: Absolutely. Swap the ground beef for a can of rinsed black beans or refried beans. Just heat them up with the taco seasoning. A plant-based ground “beef” crumble also works perfectly here.
Q2. Why did my tortilla tear when I folded it?
Ans: This usually means the tortilla wasn’t quite warm or flexible enough. Make sure you warm them until they are soft and pliable before you start assembling. Don’t overheat them to the point they get stiff.
Q3. Can I freeze these?
Ans: I would advise against freezing the fully assembled Meximelts. The pico de gallo will release a lot of water upon thawing and make everything soggy. However, you can absolutely freeze the cooked beef filling for up to 3 months. It makes for a super quick meal later on.
Q4. What’s the real difference between this and a soft taco?
Ans: It’s all about the preparation! A soft taco is just fillings in a folded tortilla. A Meximelt is a sealed, steamed creation where the cheese melts and fuses with the beef and pico, and the tortilla becomes incredibly soft and tender. That steaming step is the secret.
Wrapping Up
There you have it—a beloved fast-food classic, remade and arguably made better right in your own kitchen. It’s simple, satisfying, and loaded with nostalgic flavor.
I hope you have as much fun making (and eating) these as I do. It’s a recipe that always brings a smile to my face, and I think it will for you too.
Give it a try and let me know how it goes in the comments below. I’d love to hear about any fun variations you come up with or answer any questions you might have!
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