Taco Bell Meximelt

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Intensity Level: Low (no special equipment or techniques)

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Introduction

The Meximelt was a longtime favorite on the Taco Bell menu — a simple but satisfying blend of seasoned beef, melty cheese, and a fresh pico de gallo, all wrapped in a warm, soft flour tortilla. Though it was quietly discontinued in 2019, fans still remember it fondly.

This homemade version stays true to the original’s flavors and texture, while allowing for a few fresh upgrades. The best part? It’s quick, affordable, and endlessly customizable. Whether you’re craving late-night fast food nostalgia or planning a casual dinner, this copycat Meximelt brings that comforting, melty goodness right to your plate.

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What Was a Taco Bell Meximelt?

The Meximelt was essentially a cross between a taco and a quesadilla — a soft flour tortilla filled with:

• Taco Bell’s signature seasoned beef

• A blend of cheddar and Monterey Jack cheese

• Fresh pico de gallo

• Steamed or microwaved just enough to make the cheese irresistibly gooey

This copycat version recreates that exact experience — with better quality ingredients and no drive-thru required.

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Ingredients

For the Seasoned Beef:

• 1 lb ground beef (80/20 for juiciness)

• ½ cup water

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon oregano

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon ground black pepper

• Optional: pinch of cayenne or crushed red pepper flakes

 Or substitute with a packet of Taco Bell or store-bought taco seasoning if you’re short on time.

For the Filling:

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese
  (Or use a pre-shredded Mexican blend for convenience)

For the Pico de Gallo:

• 2 medium ripe tomatoes, finely diced

• ½ small white onion, finely chopped

• 1 tablespoon fresh cilantro, minced

• 1 small jalapeño, deseeded and finely chopped (optional)

• Juice of ½ lime

• Salt, to taste

👩‍🍳 Shortcut: Use store-bought pico or fresh salsa if you’re in a rush.

Tortillas:

• 4 soft 6-8 inch flour tortillas, warmed

Equipment Needed

• Large skillet

• Mixing bowl

• Knife and cutting board

• Cheese grater (if using block cheese)

• Microwave or steamer (for melting)

How to Make the Meximelt (Step-by-Step)

Step 1: Prepare the Beef Filling

1. In a large skillet over medium heat, cook the ground beef, breaking it up as it browns.

2. Once it’s no longer pink, drain excess fat if needed.

3. Add ½ cup water and all the seasoning spices.

4. Stir well and let simmer for 5–7 minutes, until the beef is well coated and the water has mostly evaporated.

5. Remove from heat and set aside.

 Pro Tip: Let the beef sit for a few minutes before assembling to soak up all the flavor.

Step 2: Make Fresh Pico de Gallo

1. Combine the diced tomatoes, chopped onion, cilantro, lime juice, and jalapeño in a small bowl.

2. Add a pinch of salt and stir.

3. Let sit for 10 minutes so the flavors can meld together.

 Tip: Drain off excess liquid before adding to the tortilla to avoid sogginess.

Step 3: Assemble the Meximelts

1. Warm the flour tortillas briefly in a dry skillet or microwave so they’re pliable.

2. Place a tortilla on a clean surface.

3. Spoon about ¼ cup of seasoned beef into the center.

4. Top with a generous sprinkle of cheddar and Monterey Jack cheese.

5. Add a spoonful of pico de gallo.

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Step 4: Melt It All Together

There are two easy ways to replicate Taco Bell’s signature melty effect:

Option 1: Microwave Method (Authentic Copycat Style)

• Wrap the assembled tortilla in a damp paper towel.

• Microwave for 20–30 seconds, or until the cheese is fully melted.

Option 2: Steam Method (Restaurant Style)

• Wrap the filled tortillas in foil.

• Place over a steaming pot for 1–2 minutes or until heated through and the cheese is melted.

 You want the cheese just melted — not too hot, or the tortilla might get soggy.

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Step 5: Fold and Serve

• Fold the tortilla in half like a soft taco or burrito.

• Slice in half if desired.

• Serve immediately while warm and melty.

Serving Suggestions

• Chips & Guacamole – The perfect side.

• Mexican Rice or Cilantro Lime Rice

• Refried Beans or Black Beans

• Add a drizzle of hot sauce, sour cream, or chipotle mayo for extra kick.

Make-Ahead Tips

• Seasoned Beef can be made 2–3 days ahead and stored in the fridge.

• Pico de Gallo is best fresh, but can be kept refrigerated for 1 day.

• You can assemble and wrap Meximelts ahead of time, then warm to serve.

Customization Ideas

• Spicy Meximelt: Add pickled jalapeños or chipotle peppers in adobo.

• Vegetarian Version: Replace beef with seasoned black beans or plant-based ground meat.

• Creamy Twist: Spread a thin layer of sour cream or cream cheese before adding beef.

• Crunchy Upgrade: Add crushed tortilla chips inside for crunch.

Nutrition Information (Per Meximelt)

Approximate values; will vary by brand and portion size

• Calories: 380

• Protein: 20g

• Fat: 24g

  • Saturated Fat: 11g

• Carbohydrates: 22g

  • Sugars: 3g

  • Fiber: 2g

• Sodium: 740mg

• Cholesterol: 65mg

Want to lower calories? Use lean beef, low-fat cheese, and whole wheat tortillas.