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.
Customize as you like with different cheese, or premade pico. If you aren't a fan of pico, salsa is fine.This recipe will make 6 Meximelts, which will feed 4-6 people.