Easy Homemade Copycat Taco Bell Beef Meximelt
We are deconstructing the magic of the drive-thru to bring that exact blend of seasoned beef, melted cheese, and zesty pico de gallo into your kitchen in just 30 minutes.
Servings: 8
Ingredients
- 1 pound ground beef 85–90% lean works well
- 1/2 cup water or low-sodium beef broth
- 2 tablespoons tomato sauce or ketchup in a pinch
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika regular or smoked
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or 3/4 teaspoon table salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground oregano
- 1/4 teaspoon sugar helps mimic fast food flavor, optional
- For the Pico de Gallo
- 2 medium Roma tomatoes seeded and finely diced
- 1/4 cup white onion finely diced
- 2 tablespoons fresh cilantro finely chopped (optional but recommended)
- 1 –2 teaspoons lime juice to taste
- Salt to taste start with 1/4 teaspoon
- Optional: 1/2 jalapeño seeded and very finely minced, for a kick
- For Assembling the Meximelts
- 8 small flour tortillas about 6–7 inches, “taco size”
- 2 cups shredded cheese divided:
- 1 cup shredded mild cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella cheese
- Optional: 1–2 tablespoons sour cream for extra richness not traditional, but tasty
- Optional: Hot sauce for serving
Instructions
- Prep the Pico: In a medium bowl, combine diced tomatoes, onion, cilantro, and optional jalapeño. Stir in lime juice and salt. Set aside to let the flavors meld.
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef. Use a spatula to break it into very fine crumbles for that authentic fast-food texture. Drain excess fat.
- Season and Simmer: Reduce heat to medium-low. Add water, tomato sauce, and all the spices (chili powder, cumin, paprika, onion/garlic powder, salt, pepper, oregano, and sugar). Simmer for 5–7 minutes until saucy and reduced.
- Warm Tortillas: Wrap a stack of tortillas in a damp paper towel and microwave for 20–30 seconds until soft and flexible. Keep them covered in a kitchen towel.
- Layer the Filling: Lay a warm tortilla flat. Down the center, layer 1/4 cup shredded cheese, 1/4 cup seasoned beef, and 1–2 tablespoons of pico de gallo.
- Fold: Fold the sides over the filling and tuck in the ends like a small, tight burrito (or simply fold in half).
- The "Steam" Finish: Place 1–2 wraps on a plate. Cover loosely with a damp paper towel and microwave for 20–30 seconds until the cheese is gooey and the tortilla is steamy.
- Rest and Serve: Let sit for 1 minute to allow the heat to even out, then serve with your favorite hot sauce.