Cheesy, melty, and packed with seasoned beef, these homemade Taco Bell Meximelts are my go-to for a quick comfort meal that feels nostalgic and satisfying. I get all the familiar fast-food flavor but with fresher ingredients and a simple process that’s perfect for weeknight cravings. Whether it’s Taco Tuesday or just a lazy evening, this recipe hits the spot every time.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ lb ground beef
½ packet taco seasoning (about 1 tbsp)
¼ cup water
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup finely chopped white onion
¼ cup salsa (mild or medium)
4 small flour tortillas
Directions
I start by browning the ground beef in a skillet over medium heat, breaking it up as it cooks until it’s no longer pink.
Then I drain any excess fat, stir in the taco seasoning and water, and let it simmer for about 5–6 minutes until it thickens.
While the beef simmers, I warm the tortillas to make them soft and easy to fold.
I spoon the seasoned beef into the center of each tortilla.
Then I top it with both shredded cheeses, chopped onion, and a spoonful of salsa.
I fold each tortilla like a burrito by tucking in the sides and rolling it up tightly.
Finally, I place them on a microwave-safe plate, cover with a damp paper towel, and microwave for 30–45 seconds until everything is melty and delicious.
I serve them right away—sometimes with sour cream or extra salsa on the side.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 290 kcal per serving
Variations
I like switching things up depending on what I have. Sometimes I add jalapeños for extra heat or swap out the ground beef for ground turkey or black beans to keep it lighter. I’ve also tried adding refried beans or using pepper jack cheese for a spicier version. If I’m in the mood for crunch, I’ll toast the rolled tortillas on a skillet instead of microwaving them.
Storage/Reheating
If I have leftovers, I wrap them in foil or place them in an airtight container and refrigerate for up to 3 days. For reheating, I microwave them covered with a damp paper towel for 30–60 seconds, or reheat them in a skillet over low heat until warmed through. I don’t recommend freezing these, since the tortillas can get soggy when thawed.
FAQs
What is a Meximelt?
A Meximelt was a Taco Bell menu item made with seasoned beef, melty cheese, and pico de gallo inside a soft tortilla. This recipe recreates that experience with simple ingredients at home.
Can I use store-bought pico de gallo instead of salsa?
Yes, I’ve done that plenty of times. It adds a fresher texture and still gives that flavorful kick.
What kind of tortillas work best?
I always go for small flour tortillas—they’re soft, pliable, and perfect for folding. Corn tortillas don’t really work well in this recipe.
Can I bake these instead of microwaving?
Absolutely. I’ve baked them in a 350°F oven for about 10 minutes wrapped in foil to melt the cheese evenly without drying them out.
How can I make this vegetarian?
I swap the beef for sautéed mushrooms, seasoned lentils, or plant-based ground meat. The flavor and texture still hold up great.
Conclusion
These homemade Taco Bell Meximelts are a quick, cheesy fix that’s hard to beat. I love that I can enjoy the comforting fast-food flavor I remember, with fresher ingredients and easy prep. Whether I’m feeding the family or making a late-night snack, this recipe always delivers on flavor and nostalgia.
Recipe:
Taco Bell Meximelts
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Halal
Description
A quick and cheesy copycat recipe of Taco Bell’s Meximelts featuring seasoned ground beef, melty cheese, and salsa wrapped in soft flour tortillas. Perfect for weeknight dinners or a nostalgic snack.
Ingredients
½ lb ground beef
½ packet taco seasoning (about 1 tbsp)
¼ cup water
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup finely chopped white onion
¼ cup salsa (mild or medium)
4 small flour tortillas
Instructions
- Brown the ground beef in a skillet over medium heat, breaking it up as it cooks until no longer pink.
- Drain any excess fat, then stir in the taco seasoning and water. Simmer for 5–6 minutes until thickened.
- Warm the tortillas to make them soft and pliable.
- Spoon the seasoned beef into the center of each tortilla.
- Top each with cheddar cheese, Monterey Jack cheese, chopped onion, and salsa.
- Fold each tortilla like a burrito by tucking in the sides and rolling it up tightly.
- Place the burritos on a microwave-safe plate, cover with a damp paper towel, and microwave for 30–45 seconds until the cheese is melted.
- Serve immediately with optional sour cream or extra salsa on the side.
Notes
Add jalapeños or pepper jack cheese for a spicier version.
Swap ground beef with turkey, black beans, or plant-based meat for variation.
Toast in a skillet for a crispy finish instead of microwaving.
Store leftovers in the fridge for up to 3 days; reheat in the microwave or skillet.
Not recommended for freezing as tortillas may become soggy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Microwave, Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 meximelt
- Calories: 290
- Sugar: 2g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
