Beef Meximelt Cheesy Taco

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Introduction:

Bring back the nostalgic flavor of a Taco Bell classic with this Beef Meximelt Cheesy Taco—a mouthwatering blend of seasoned ground beef, melty cheese, and fresh pico de gallo all wrapped in a warm, soft tortilla. Perfect as a quick lunch, dinner, or game day snack, this cheesy taco is satisfying, easy to make, and irresistibly delicious.

Origin:

The Meximelt originated as a menu item at Taco Bell—a cross between a taco and a quesadilla. It featured seasoned beef, melted cheese, and pico de gallo wrapped in a soft tortilla. Though discontinued, it remains a cult favorite, and this homemade version delivers the same savory, cheesy experience with fresh ingredients and no mystery components.

Ingredients:

For the Beef Filling:

  • 1 lb (450g) ground beef
  • 1 tbsp olive oil (optional, if beef is lean)
  • 1/2 small onion, finely diced
  • 1 packet (1 oz) taco seasoning or homemade blend*
  • 1/4 cup water

For the Assembly:

  • 6 soft flour tortillas (8-inch)
  • 1 1/2 cups shredded cheddar cheese (or a cheddar-jack blend)
  • 1 cup pico de gallo (store-bought or homemade)
  • Optional: sour cream, hot sauce, chopped cilantro

Homemade Taco Seasoning (if not using store-bought):

  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste

Optional Ingredient Substitutions:

  • Use ground turkey or chicken instead of beef
  • Substitute low-carb tortillas for a lighter version
  • Add black beans or corn for extra texture
  • Use pepper jack or Mexican cheese blend for extra kick
  • Add jalapeños or avocado slices for toppings

Instructions:

  1. Prepare the Beef Filling:
    • Heat a skillet over medium heat. Add olive oil if needed, then add the ground beef and onions.
    • Cook until beef is browned and onions are soft, about 6–8 minutes. Drain excess grease.
    • Stir in taco seasoning and water. Simmer for 3–4 minutes until thickened.
  3. Warm the Tortillas:
    • Heat tortillas in a dry skillet, microwave, or oven until warm and pliable.
  5. Assemble the Meximelts:
    • Lay out each tortilla. Add about 1/4 cup of beef mixture in the center.
    • Top with shredded cheese and a spoonful of pico de gallo.
    • Fold the tortilla like a burrito or taco.
  7. Melt the Cheese:
    • Option 1: Wrap each taco in foil and bake at 350°F (175°C) for 10 minutes until cheese is melted.
    • Option 2: Microwave each taco (wrapped in a damp paper towel) for 30 seconds to 1 minute.
  9. Serve Hot:
    • Garnish with sour cream, cilantro, or hot sauce if desired.

Tips for Success:

  • For melty, gooey cheese, use freshly shredded cheese instead of pre-shredded.
  • Wrap in foil and keep warm in the oven if serving a crowd.
  • Don’t overfill the tortillas to prevent tearing or mess.
  • Let the taco sit for 1–2 minutes after melting to allow the cheese to settle.

Recommendations:

  • Serve with a side of Mexican rice, refried beans, or a green salad.
  • Pair with lime agua fresca or a cold Mexican soda.
  • Great for meal prep: prep the beef and pico in advance and assemble fresh when ready.

Nutrition (per taco, approx.):

  • Calories: 340
  • Fat: 20g
  • Protein: 18g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Net Carbs: 20g

(Values may vary based on tortilla size and ingredient brands.)

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