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Learn how to make the super popular (and no longer available) Meximelt from Taco Bell at home! It’s a simple, cheesy wrap that combines seasoned ground beef, melty cheese, and fresh pico de gallo in a warm flour tortilla. It takes about 20 minutes to make, it’s satisfying, and a fun way to bring a bit of Tex-Mex flavor to your table.
5 Make or Break Tips for the Best Meximelt
- Season the beef well. Use ground beef with taco seasoning or your own blend of chili powder, cumin, garlic powder, onion powder and paprika. Let it simmer until most of the liquid cooks off, so the filling isn’t soggy.
- Don’t skimp on the cheese. A good melty cheese is key. Cheddar, Monterey Jack, or a blend will give you that gooey texture when it’s heated. Make sure to grate your own cheese for the best taste and texture.
- Add a fresh element. Pico de gallo brightens up the rich beef and cheese. If you aren’t a fan of the cilantro in pico de gallo, just use fresh diced tomatoes and onions.
- Soften the tortillas. Wrap the tortillas in a clean dish towel and microwave them to make them soft and pliable. You can also warm them in a skillet on the stove.
- Mash your meat. You don’t want your meat to be chunky, like tacos. Use a potato masher or a meat masher to get a fine crumble.
recipe walk-through
How to Make a Taco Bell Meximelt
Copycat Meximelts are super easy to make and take very little time. Take a shortcut here and there, and your prep time is even less.
Seasoned ground beef – Brown the ground beef and drain off the grease. Add taco seasoning and a little water, simmering to form a thick sauce.
- For an authentic Taco Bell flavor, grab a packet of Taco Bell original taco seasoning mix.
Pico de Gallo – I have a whole post about pico de gallo if you want some tips, but you can also just use the recipe in the recipe card below.
- The biggest shortcut opportunity here is to buy premade pico from the grocery store.
- If you don’t like cilantro, just use fresh tomatoes and onions.
Cheese – I always recommend grating your cheese fresh off the block for the best flavor and texture. Sharp cheddar is what I prefer, but you could also use a cheddar-jack blend, pepper jack, or just regular jack cheese.
Flour tortillas – To make them pliable, I recommend softening them in the microwave first, then filling with the ground beef, cheese, and pico. If you’re feeling adventurous, try your hand at making Homemade Flour Tortillas.
Meximelt assembly
- Lay out a slightly warmed flour tortilla on a flat surface and spread meat down the center.
- Top with some pico and cheese, then wrap up like a burrito.
- Wrap the Meximelt in a paper towel and microwave for about 30 seconds; just long enough to melt the cheese. Serve immediately.
Serving Suggestions
These copycat Taco Bell Meximelts make a great snack when you have leftover taco meat. They’re also an easy lunch to make for your family.
When making them for dinner, you probably want to stretch it out to make a meal, so serve them with a side of Authentic Mexican Rice and homemade Refried Beans. If you’re looking to add some veggies, try my doctored up Frozen Vegetables or a Fresh Corn Salad.
Serve Meximelts topped with sour cream, fresh chopped cilantro, and homemade Guacamole.
Storage Tips
Storing and Reheating
Refrigerator (3-4 days): Store assembled meximelts in an airtight container or plastic resealable bag for up to 3-4 days.
Freezer (6 months): Use this recipe for a delicious freezer meal that’s always ready to go! Follow the same directions as for the fridge but add an extra layer of foil or plastic wrap, stick them in a freezer bag, and pop the bag into the freezer. They should keep for about 6 months.
Make Ahead: Meximelts are great to make ahead for lunches during the week. Assemble them, but don’t heat them, then wrap individually with parchment or plastic wrap and store in an airtight container. They should keep for about 4 days in the fridge.
Reheating – Refrigerated, they just need to be unwrapped, then wrapped in a paper towel and microwaved for 30-45 seconds. From the freezer, let them thaw overnight first.
Recipe Tips
- If you want, you could use a panini press or a grill pan to get a crispy exterior, but if you’ve ever had a Taco Bell Meximelt you’ll remember that they’re known for being super soft.
- Taco Bell Meximelts are pretty small, so theoretically one could eat several in a sitting. I used soft taco size tortillas, but for something more substantial use burrito size.
- If you aren’t a fan of Pico de Gallo, substitute your favorite salsa.
- Easily double or reduce the recipe to feed a crowd or just yourself.
- This is a great way to use up leftover taco meat.
More Mexican Recipes
Copycat Meximelts
Ingredients
- 6 8-inch flour tortillas
Filling
- 1 pound Lean ground beef
- 2 tablespoons Taco seasoning (1 1-ounce packet)
- ½ cup Water
- 8 ounces Sharp cheddar cheese freshly grated
Pico de Gallo (or use premade)
- 4 Medium Roma tomatoes seeded and diced
- ½ cup Finely chopped white onion
- 1 Small jalapeno seeded and membranes removed
- 2 tablespoons Cilantro leaves chopped
- Juice of 1 lime
- 1/4 teaspoon Kosher salt
Instructions
- In a large skillet over medium-high heat, crumble and brown ground beef until no longer pink. Drain grease.
- Stir in water and taco seasoning, continuing to crumble ground beef with a potato mashed until it’s finely crumbled. Bring to a gentle boil and simmer for about 10 minutes. Once the mixture has thickened and is saucy, remove from heat.
- Wrap the tortillas in a clean kitchen towel or paper towels and heat in the microwave for 20 seconds to warm and soften.
- Mix the pico de gallo ingredients together in a medium bowl.
- Lay a tortilla on a flat surface and scoop the meat mixture, pico and cheese down the center. Tuck in the sides and roll up like a burrito.
- Wrap each Meximelt in a paper towel and microwave for 15-20 seconds to melt the cheese.
- Serve immediately.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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I tried it tonight. It’s pretty close and. I enjoyed it. Must admitted I used pre shredded cheese so I was missing some of the cheesy pull. But it would probably have that if I followed the recipe exactly. Thanks for posting the recipe.
You are so welcome Darya! Thanks for stopping by to share your feedback.
So good! I’ve been searching for Taco Bell copy cat recipes since I’ve been gluten free. Will be on dinner rotation!
Thanks for stopping by Sara!
This was so easy and delicious. I was out of items to make pico de gallo so I used Pace Picante Sauce Original medium, I didn’t use cilantro (just don’t like it) and besides extra sharp cheddar cheese, I added mozzarella. This brought me back to 1989!!!! Very good recipe.
Awesome feedback Melina! Thanks for stopping by.
It was so good taste just like taco bells meximelt
Thank you Robin!
You have spunk!! I like that!! Not to mention you post great recipes.
This was delish!!!! I have missed the Meximelts so much but now that I can make my own I’m thrilled, great recipe, thanks for sharing!!
You are so welcome Meg! Thanks for stopping by.
Its a sin to only use cheddar cheese! The meximelt used a 3 cheese blend that included cheddar, colby jack, and MOZZARELLA! This is what gave it that signature gooey melt!
Also their pico de gallo had cilantro in it. Any good copy must include this ingredient!
Did you try it? Because if you’re going to give a recipe only 2 stars you really should taste it first. Also, I went with just cheddar for simplicity and ease, but I definitely DID include cilantro in the pico.
RJ it’s amazing with cheddar, everyone likes different cheese so don’t stress over it, geez dude
It felt like I just went to Taco Bell. I used Penzey’s Taco seasoning and then a couple tablespoons of rolled oats and for the cheese, thick cut shredded Colby Jack and thick cut White Cheddar from Meijer. I made the pico but only had Spanish onion, grape tomatoes, and a jalapeño. Sprinkled with cilantro, lime juice. salt and a tiny bit of sugar. It came out better that I expected. Will definitely make again! Thank you!
You are so welcome Jennifer! Love the feedback, thanks for stopping by.
Why do you add rolled oats?
I have made these so many times since finding your recipe. My sons are teenagers (1 plays football), so they are hungry ALL. THE. TIME. I make about a dozen of these and keep in the fridge with directions how to heat (yes they need directions to not put tin foil in the microwave – LOL). They disappear in a few days. Thanks for helping this busy mama out with this easy recipe 🙂
You are so welcome Angela! Love the feedback! Thanks for stopping by.