Taco Bell MexiMelts – Copycat Recipe

Why You’ll Love Taco Bell MexiMelts – Copycat Recipe Recipe

• It brings back a beloved fast‐food classic you might miss.

• Super quick to pull together—mostly browning beef and melting cheese.

• You get a nice contrast: warm beef and cheese with the bright, fresh pico de gallo.

• Very adaptable: you can switch meats, cheeses, or spice levels to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ground beef (lean)

• taco seasoning (store‐bought packet or homemade)

• water

• flour tortillas (soft shell)

• shredded cheese (Mexican blend, cheddar, pepper jack etc.)

• pico de gallo (fresh tomatoes, onion, maybe jalapeño, cilantro, lime)

Directions

1. Brown the Meat: In a skillet over medium‑high heat, cook the ground beef until no longer pink. Drain off excess fat.

2. Add Seasoning: Stir in the taco seasoning and water. Crumble the meat so it’s fine—not large chunks. Simmer until the mixture thickens and becomes saucy.

3. Warm Tortillas: Wrap the tortillas in a damp cloth or paper towel and microwave (or heat in a skillet) just until soft and pliable.

4. Assemble: Lay the tortilla flat. Add some seasoned beef down the center. Top with shredded cheese and some pico de gallo.

5. Wrap & Melt: Fold or roll the tortilla around the filling. Wrap in a damp paper towel and microwave for about 30‑60 seconds to melt the cheese and let everything meld together without making the tortilla crispy.

6. Serve: Serve hot, as is, or with extra pico de gallo or salsa if you like.

Servings and timing

• Servings: about 4–6 MexiMelts (depending on size of tortillas and how much filling per wrap)

• Prep time: ~10 minutes

• Cook time: ~10‑15 minutes

• Total time: ~20‑25 minutes

Variations

• Use ground turkey or chicken instead of beef for a lighter version.

• Swap cheeses: try pepper jack for a kick, or a milder cheese if you’re sensitive to spice.

• If you want added flavor, mix in garlic powder, onion powder, or smoked paprika to the beef.

• Add some jalapeños or hot sauce into the pico de gallo or with the beef for more heat.

• Use whole wheat or low‑carb tortillas if desired.

Storage/Reheating

• Keep leftovers in an airtight container in the refrigerator for up to 3‑4 days.

• To reheat, unwrap and microwave with a damp paper towel over it for ~20‑30 seconds (or until cheese melts).

• These can be partially prepared ahead of time: cook beef, shred cheese, make pico; assemble and heat just before eating.

FAQs

What size tortilla should I use?

Use soft flour tortillas—6 to 8‐inch works well. If you use larger ones, you may end up with bigger MexiMelts, but the classic version was more compact.

Can I make these without beef?

Yes. Ground turkey, chicken, or even a plant‑based meat substitute works fine.

How spicy are MexiMelts?

They’re typically mildly spicy because of the taco seasoning and pico de gallo. You can adjust spices up or down as you prefer.

Can I use pre‑shredded cheese?

Absolutely. Pre‑shredded is fine for convenience, though freshly shredded may melt a little more smoothly.

What if I don’t have pico de gallo?

You can use salsa, or just diced tomato & onion. Just keep it fresh to balance the richness of the meat and cheese.

Will the tortilla get crispy?

Not if you wrap in a damp towel and microwave, or heat gently. The goal is softness and melty, not crispy.

Can I freeze the MexiMelts?

Yes. Wrap them well (foil or plastic wrap) and freeze. Reheat by thawing (if frozen), then microwave with a damp towel until warmed through and cheese melts.

How many MexiMelts make a serving?

Generally one per person is enough, though if they’re small you might want two.

Can I prepare parts ahead?

Yes—cook the beef and make the pico de gallo ahead of time. Then when you want to eat, you just warm tortillas and assemble.

What sides go well with them?

Rice, beans, chips & salsa, guacamole, or a side salad are great companions.

Conclusion

MexiMelts bring together comfort, flavor, and nostalgia in a simple no‑fuss wrap you can make fast at home. Whether you want to recreate something you miss from Taco Bell or just enjoy soft tortillas, gooey cheese, and bright fresh salsa, this recipe delivers. Let me know if you’d like a version tweaked for whatever ingredients you have!

Taco Bell MexiMelts – Copycat Recipe

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A soft, cheesy wrap filled with seasoned ground beef and fresh pico de gallo, MexiMelts were a Taco Bell favorite—now you can make them at home. They’re warm, melty, and perfect for a quick lunch or snack.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4–6 MexiMelts
• Category: Main Course
• Method: Stovetop, Microwave
• Cuisine: Mexican-American
• Diet: Halal

Ingredients

• 1 lb lean ground beef
• 1 packet taco seasoning (or homemade)
• 2/3 cup water
• 6 soft flour tortillas (6–8 inch)
• 1 1/2 cups shredded cheese (Mexican blend, cheddar, or pepper jack)
• 1 cup fresh pico de gallo (tomatoes, onion, cilantro, lime, optional jalapeño)

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Instructions

1. In a skillet over medium-high heat, cook the ground beef until no longer pink. Drain off excess fat.
2. Stir in the taco seasoning and water. Crumble the meat finely and simmer until the mixture thickens and becomes saucy.
3. Wrap the tortillas in a damp cloth or paper towel and microwave until soft and pliable, about 20–30 seconds.
4. Lay a tortilla flat. Add some seasoned beef down the center. Top with shredded cheese and pico de gallo.
5. Fold or roll the tortilla around the filling. Wrap in a damp paper towel and microwave for 30–60 seconds, until cheese is melted.
6. Serve hot, as is, or with extra pico de gallo or salsa if desired.

Notes

• Use ground turkey or chicken as a lighter substitute for beef.
• Customize spice level with jalapeños or hot sauce.
• Whole wheat or low-carb tortillas can be used for a healthier option.
• Keep leftovers in the fridge for 3–4 days and reheat with a damp paper towel to retain softness.
• Can be made ahead by prepping meat and pico de gallo in advance.

Nutrition

• Serving Size: 1 MexiMelt
• Calories: 320
• Sugar: 2g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 55mg