This copycat beef Meximelt recipe will likely become a new family favorite. It’s flavorful, simple to prepare, and ready in minutes.
My family loves Mexican-inspired meals, so I’m always testing easy recipes that deliver big flavor. This one is modeled after the Meximelts Taco Bell sold for years and makes a fantastic lunch or dinner. You can prep ingredients ahead of time, and assembly is quick — perfect for busy weeknights.
The combination of seasoned beef, melty cheese, and fresh pico de gallo wrapped in a soft flour tortilla is classic comfort food. Because you control the ingredients at home, these taste even fresher than the fast-food version.
When did Taco Bell stop Meximelt?
Taco Bell discontinued Meximelts as a specialty menu item in 2019, much to the disappointment of longtime fans. The good news: making copycat Meximelts at home is straightforward, fast, and customizable.
MEXIMELT RECIPE INSTRUCTIONS
- PICO – I prefer homemade pico de gallo for brightness and texture, but store-bought pico works if you’re short on time.
- MEAT MIXTURE – In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles with a meat chopper or potato masher. Drain excess fat. Stir in taco seasoning and water, then reduce heat and simmer 5–10 minutes until most of the liquid evaporates.
- ASSEMBLE – Lay a tortilla flat and add about 1/3 cup of the seasoned meat, 1/3 cup of grated cheese, and 1/3 cup of pico de gallo in the center. Roll the tortilla up snugly.
- HEAT – Wrap each rolled tortilla in a damp paper towel and microwave 20–40 seconds, or until the cheese is melted and everything is hot.
- SERVE – Serve hot as-is or garnish with sour cream, guacamole, extra pico, chopped bell peppers, olives, or your preferred taco toppings.
Store leftovers wrapped in plastic in the refrigerator for 3–4 days. Reheat wrapped in a damp paper towel in the microwave until heated through.
Can I make Meximelts ahead of time?
Yes. Assemble the Meximelts, then wrap them in plastic wrap and refrigerate for 2–3 days. When ready to serve, reheat them wrapped in a damp paper towel in the microwave for 60–90 seconds, or until hot and the cheese is melted.
PRO TIPS:
- Warm your tortillas briefly on a dry skillet for the softest texture and best flavor. Freshly warmed tortillas fold easier and taste better.
- Use homemade taco seasoning for a cleaner flavor without fillers, or a high-quality store blend if you prefer convenience.
- For a finer texture similar to Taco Bell’s taco meat, press the cooked beef into small crumbles with a meat chopper or potato masher.
- Wrapping the rolled tortilla in a damp paper towel before microwaving prevents them from drying out — don’t skip this step.
VARIATIONS:
- Try shredded cheddar, Colby Jack, or pepper jack in place of the Mexican blend.
- Substitute ground turkey or chicken for beef if you want a lighter option.
- For a low-carb version, use a low-carb tortilla or another keto-friendly wrap.
MORE RECIPES FOR TACO NIGHT:
- Instant Pot Taco Chicken
- Spicy Shepherd’s Pie
- Taco Bell Mexican Pizza copycat
- Mexican Red Rice
Beef Meximelt Recipe
Kara
Pin Recipe
Equipment
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Meat masher or potato masher (for finer crumbles)
Ingredients
- 1 pound lean ground beef
- 3 Tbsp taco seasoning
- ⅔ cup water
- 6 oz Mexican blend cheese grated (about 2 cups)
- 2 cups pico de gallo
- 6 flour tortillas 7–8 inch tortillas work well
Instructions
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In a large skillet, cook the ground beef over medium-high heat until fully browned. Break the meat into small pieces with a meat chopper or potato masher. Drain excess fat.
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Add taco seasoning and water. Reduce heat to medium and simmer 5–10 minutes, until most of the liquid cooks off.
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Fill each tortilla with about 1/3 cup of meat, cheese, and pico. Roll up tightly.
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Wrap each roll in a damp paper towel and microwave 20–40 seconds, or until the cheese is melted.
Notes
Nutrition
Calories: 313 kcal
Carbohydrates: 27 g
Protein: 26 g
Fat: 12 g
Let us know how it was!
If you need a break from the same Taco Tuesday options, give these copycat Meximelts a try — they’re simple to make and a hit with picky and adventurous eaters alike.