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Learn how to make the super popular (and no longer available) Meximelt from Taco Bell at home! It’s easier than you might think, requires just a few ingredients and less than 20 minutes.
Over the years, Taco Bell has had a revolving menu of cult classic favorites, some of which have disappeared from their menu. Take my beloved Mexican Pizza for example. The Meximelt has been gone for a while, but since they were my husband’s favorite, I learned how to make them at home – and these taste just like the original! We add this recipe to a long list of Mexican recipes that give you that authentic restaurant taste.
Next time the craving hits, ditch the drive-thru and make these Taco Bell copycat Meximelts at home!
What is a Meximelt?
The Meximelt is a specialty menu item at Taco Bell. It has seasoned ground beef, pico de gallo, and melted cheese in a soft flour tortilla. It’s sort of a cross between a fresco-style soft taco and a quesadilla and it’s absolutely delicious.
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 – Use the recipe below, which is a super simplified version of the recipe I use for Ground Beef Tacos. Cook the ground beef until it’s no longer pink 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.
Prepare the 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 below. The biggest shortcut opportunity here is to buy premade pico from the grocery store.
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.
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.
What to do with Leftovers
Refrigerator – 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.
Freezer – 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, stick them in a freezer bag, and pop the bag into the freezer. They should keep for about 6 months.
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.
Meximelt Recipe Notes
- 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.
- You don’t want your meat to be chunky, like tacos. Use a potato masher or a meat masher to get a fine crumble.
- 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 Food We Love
- 6 large flour tortillas
- 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 salt
- 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.