Taco Bell Meximelts

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Meximelts
Difficulty Level: Easy to Moderate
Cuisine: Mexican-American
Course: Main Course / Snack

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⭐ Introduction

Few menu items from Taco Bell’s past have inspired as much nostalgia as the Meximelt. A delicious hybrid of a soft taco and a cheesy melt, the Meximelt was known for its gooey melted cheese, savory seasoned beef, and fresh pico de gallo, all wrapped snugly in a warm flour tortilla.

Though Taco Bell discontinued the Meximelt in 2019, the crave-worthy flavor lives on! This copycat Taco Bell Meximelt recipe perfectly recreates that comforting, melty, cheesy goodness at home. With just 30 minutes and a handful of ingredients, you can bring back the magic of this fan-favorite fast-food item in your own kitchen.

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🛒 Ingredients

For the Seasoned Ground Beef:

• 1 lb (450 g) ground beef (80/20 blend for best flavor)

• 1 tablespoon vegetable oil

• 2 tablespoons Taco seasoning (store-bought or homemade – see below)

• ⅓ cup water

For the Homemade Taco Seasoning (optional):

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon crushed red pepper (optional, for mild heat)

For the Pico de Gallo:

• 2 medium Roma tomatoes, finely diced

• ¼ small white onion, finely chopped

• ¼ cup fresh cilantro, chopped

• ½ jalapeño, finely minced (remove seeds for less heat)

• Juice of ½ lime

• Salt, to taste

For Assembly:

• 4 large flour tortillas (8–10 inch size, soft taco size)

• 1½ cups shredded Monterey Jack cheese

• 1½ cups shredded Cheddar cheese

• Optional: Sour cream, hot sauce, or extra pico de gallo for serving

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🔥 Cooking Intensity & Timing Breakdown

Total Time: Approximately 30 minutes
Overall Intensity: ⭐⭐ (2/5 — Easy to Moderate)

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👩‍🍳 Instructions

Step 1: Prepare the Pico de Gallo

1. In a small bowl, combine diced tomatoes, onion, cilantro, and jalapeño.

2. Squeeze fresh lime juice over the mixture and season lightly with salt.

3. Stir until evenly mixed, then set aside. The flavors will meld together while you cook the beef.

   • Tip: For a milder flavor, omit the jalapeño or replace it with green bell pepper.

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Step 2: Cook the Seasoned Ground Beef

1. Heat a large skillet over medium-high heat and add 1 tablespoon of oil.

2. Add ground beef, breaking it apart with a wooden spoon as it cooks. Continue stirring until browned (about 6–7 minutes).

3. Drain excess grease if needed.

4. Sprinkle in your taco seasoning and add water. Stir well to coat all the meat evenly.

5. Reduce heat to low and simmer for 4–5 minutes, until the sauce thickens and clings to the beef.

   • Pro Tip: For the most authentic Taco Bell texture, chop the meat finely while it cooks using a potato masher or the back of a spoon.

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Step 3: Warm the Tortillas

1. Heat each flour tortilla on a dry skillet over medium heat for 15–20 seconds per side, just until warm and pliable.

2. Wrap the warm tortillas in a clean kitchen towel to keep them soft while you assemble the Meximelts.

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Step 4: Assemble the Meximelts

1. Lay out one tortilla on a clean surface or plate.

2. Spoon about ¼ cup of seasoned beef down the center of the tortilla.

3. Add 2–3 tablespoons of pico de gallo over the beef.

4. Sprinkle a generous handful (about ½ cup total) of the Monterey Jack and Cheddar cheese blend over the top.

   • Optional: Add a few drops of hot sauce or a spoonful of sour cream for an extra kick.

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Step 5: Melt and Fold

Now for the “melt” part of the Meximelt!

Option 1 – Microwave (Taco Bell Style):

• Place the assembled Meximelt on a microwave-safe plate.

• Microwave for 20–25 seconds, just until the cheese melts and the tortilla is warm and soft.

Option 2 – Skillet Method:

• Heat a non-stick skillet over low heat.

• Place the folded Meximelt seam-side down and cover with a lid.

• Warm for 1–2 minutes per side until the cheese is melted and gooey.

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Step 6: Fold and Serve

• Fold the tortilla gently over the filling and press lightly.

• Slice in half if desired, or serve whole for the full Taco Bell experience.

• Serve immediately with extra pico de gallo, sour cream, or a side of taco sauce.

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🧀 Tips & Tricks for the Perfect Meximelt

1. Cheese choice matters: Taco Bell’s original Meximelt used a mix of Monterey Jack, Cheddar, and Mozzarella. Try using a “Fiesta blend” cheese for an authentic flavor.

2. Keep tortillas soft: Wrap them in foil or a damp towel after warming to prevent drying out.

3. Make ahead: You can prepare the beef and pico de gallo up to 2 days ahead. Just reheat the meat before assembling.

4. Low-carb option: Swap the flour tortillas for low-carb wraps or lettuce leaves.

5. Vegetarian version: Replace beef with seasoned black beans or soy crumbles.

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🥗 Suggested Sides

• Mexican Rice: Fluffy, seasoned rice complements the soft, cheesy wrap perfectly.

• Refried Beans: A creamy, protein-packed side that pairs well with the savory beef.

• Guacamole & Chips: For a refreshing and crunchy addition.

• Frozen Margaritas or Horchata: Refreshing beverages to complete your meal.

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🧾 Nutritional Information (Per Meximelt)

Note: Nutrition values are approximate and depend on brands used. Adjust seasonings and cheese portions for a lighter or richer meal.

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🕰 Storage & Reheating

• Refrigeration: Store leftover Meximelts (wrapped tightly in foil or plastic) in the refrigerator for up to 3 days.

• Freezing: Freeze individually wrapped for up to 1 month.

• Reheating: Warm in a microwave for 30–45 seconds or in an oven at 350°F (175°C) for 10–12 minutes.

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💬 Final Thoughts

The Taco Bell Meximelt may have disappeared from the drive-thru menu, but it doesn’t have to disappear from your dinner rotation. This homemade Meximelt captures everything fans loved about the original — the melty cheese, the flavorful beef, and the fresh pico punch — all in a quick, easy recipe you can whip up any night of the week.