What the heck is this?
Remember that legendary Taco Bell Meximelt that disappeared and left us all heartbroken? Well, forget about it because this homemade version is about to blow your mind and ruin you for all other quick Mexican food. We’re talking perfectly seasoned ground beef, melty three-cheese blend, fresh pico de gallo, and just enough heat to make your taste buds sing, all wrapped up in a soft flour tortilla and grilled to golden perfection. It’s crispy on the outside, gooey on the inside, and packed with so much flavor you’ll wonder why you ever bothered with fast food. This is comfort food with a Mexican soul and zero regrets.
Why You’ll Love This Recipe
It’s like a quesadilla and a burrito had the most delicious baby ever.
Takes less than 30 minutes from start to finish — faster than delivery.
Uses simple ingredients you probably already have lurking in your kitchen.
Crispy, melty, meaty perfection in every single bite.
Way better than any fast food version and you know exactly what’s in it.
Perfect for feeding hungry teenagers, weekend cravings, or “I need comfort food NOW” moments.
The Good Stuff You’ll Need
For the Beef:
- 1 lb ground beef (80/20 is the sweet spot)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or make your own)
- 1/4 cup water
- 1 can (4 oz) diced green chiles
- Salt and pepper to taste
For the Pico de Gallo:
- 2 medium tomatoes, diced small
- 1/4 red onion, finely diced
- 2 jalapeños, seeded and minced (leave seeds if you’re brave)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For Assembly:
- 6 large flour tortillas (burrito size)
- 2 cups Mexican cheese blend, shredded
- 1/2 cup pepper jack cheese, shredded
- 2 tbsp butter, melted
- Hot sauce (optional but recommended)
For Serving:
- Sour cream
- Guacamole
- Extra hot sauce
- Lime wedges
- More cilantro
Let’s Do This
Step 1: Make That Pico Pop
Combine diced tomatoes, red onion, jalapeños, and cilantro in a bowl.
Add lime juice and a pinch of salt. Stir and let it hang out while you make the beef.
Taste and adjust — need more lime? More salt? You’re the boss.
Step 2: Cook the Beef Like a Champion
Heat a large skillet over medium-high heat. No oil needed — the beef has enough fat.
Add ground beef and cook, breaking it up with a spoon, until browned and crispy (about 6-8 minutes).
Add diced onion and cook until softened, about 5 minutes.
Stir in garlic and cook for another minute until fragrant.
Add taco seasoning, water, and green chiles. Simmer for 5 minutes until the liquid is absorbed.
Season with salt and pepper. Set aside to cool slightly.
Step 3: Assembly Time (This Is Where the Magic Happens)
Lay out your tortillas on a clean surface.
Spread about 1/3 cup of beef mixture down the center of each tortilla.
Top with about 1/3 cup of cheese blend.
Add a spoonful of pico de gallo on top of the cheese.
Fold the bottom edge up, then fold in the sides, and roll tightly into a burrito shape.
Step 4: Grill to Golden Perfection
Heat a large skillet or griddle over medium heat.
Brush the outside of each Meximelt with melted butter.
Place seam-side down in the skillet and cook for 2-3 minutes until golden brown and crispy.
Flip carefully and cook another 2-3 minutes until the other side is golden and the cheese is melted.
Work in batches if needed — don’t overcrowd the pan.
Step 5: Serve and Watch People Lose Their Minds
Let them rest for 2 minutes before cutting (trust me, molten cheese burns hurt).
Cut in half diagonally to show off that gorgeous melty interior.
Serve immediately with sour cream, guacamole, and extra hot sauce.
Serving Suggestions
Perfect with a side of Mexican rice and refried beans for the full experience.
Serve with tortilla chips and salsa for extra crunch.
A cold beer or margarita makes this a proper fiesta.
Cut into smaller pieces for appetizers or game day snacks.
Switch It Up
Chicken Version: Use rotisserie chicken or ground chicken instead of beef.
Veggie Power: Replace beef with black beans, mushrooms, or plant-based crumbles.
Cheese Lover’s: Add some queso fresco or cotija for extra cheese flavor.
Spice It Up: Add diced chipotle peppers in adobo sauce to the beef mixture.
Breakfast Style: Add scrambled eggs and serve for brunch.
Crispy Bottom: Cook them in a panini press or George Foreman grill for extra crispiness.
Make-Ahead Tips
Cook the beef mixture up to 3 days ahead and store in the fridge.
Pico de gallo can be made a day ahead — it actually gets better as it sits.
Assemble the Meximelts and wrap tightly in foil. They’ll keep in the fridge for up to 2 days.
For meal prep, wrap individually in foil and freeze. Thaw overnight and grill when ready.
Questions People Actually Ask
Q: Can I bake these instead of grilling? A: Absolutely! Bake at 400°F for 12-15 minutes, flipping halfway through.
Q: What’s the best way to reheat leftovers? A: Skip the microwave — reheat in a skillet over medium heat for 2-3 minutes per side.
Q: Can I make these smaller? A: Yes! Use taco-size tortillas and adjust filling amounts. Perfect for appetizers.
Q: How do I keep them from falling apart? A: Make sure not to overfill, and let the beef cool slightly before assembling. Roll tightly!
Q: Can I use corn tortillas? A: Flour tortillas work better for this recipe, but if you use corn, warm them first so they’re pliable.
Q: What if I don’t have taco seasoning? A: Mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp oregano, 1/2 tsp garlic powder, and salt to taste.
Print
Beef Meximelt That’ll Make You Forget Taco Bell Ever Existed
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Remember that legendary Taco Bell Meximelt that disappeared and left us all heartbroken? Well, forget about it because this homemade version is about to blow your mind and ruin you for all other quick Mexican food. We’re talking perfectly seasoned ground beef, melty three-cheese blend, fresh pico de gallo, and just enough heat to make your taste buds sing, all wrapped up in a soft flour tortilla and grilled to golden perfection. It’s crispy on the outside, gooey on the inside, and packed with so much flavor you’ll wonder why you ever bothered with fast food. This is comfort food with a Mexican soul and zero regrets.
Ingredients
For the Beef:
- 1 lb ground beef (80/20 is the sweet spot)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or make your own)
- 1/4 cup water
- 1 can (4 oz) diced green chiles
- Salt and pepper to taste
For the Pico de Gallo:
- 2 medium tomatoes, diced small
- 1/4 red onion, finely diced
- 2 jalapeños, seeded and minced (leave seeds if you’re brave)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For Assembly:
- 6 large flour tortillas (burrito size)
- 2 cups Mexican cheese blend, shredded
- 1/2 cup pepper jack cheese, shredded
- 2 tbsp butter, melted
- Hot sauce (optional but recommended)
For Serving:
- Sour cream
- Guacamole
- Extra hot sauce
- Lime wedges
- More cilantro
Instructions
Combine diced tomatoes, red onion, jalapeños, and cilantro in a bowl.
Add lime juice and a pinch of salt. Stir and let it hang out while you make the beef.
Taste and adjust — need more lime? More salt? You’re the boss.
Heat a large skillet over medium-high heat. No oil needed — the beef has enough fat.
Add ground beef and cook, breaking it up with a spoon, until browned and crispy (about 6-8 minutes).
Add diced onion and cook until softened, about 5 minutes.
Stir in garlic and cook for another minute until fragrant.
Add taco seasoning, water, and green chiles. Simmer for 5 minutes until the liquid is absorbed.
Season with salt and pepper. Set aside to cool slightly.
Lay out your tortillas on a clean surface.
Spread about 1/3 cup of beef mixture down the center of each tortilla.
Top with about 1/3 cup of cheese blend.
Add a spoonful of pico de gallo on top of the cheese.
Fold the bottom edge up, then fold in the sides, and roll tightly into a burrito shape.
Heat a large skillet or griddle over medium heat.
Brush the outside of each Meximelt with melted butter.
Place seam-side down in the skillet and cook for 2-3 minutes until golden brown and crispy.
Flip carefully and cook another 2-3 minutes until the other side is golden and the cheese is melted.
Work in batches if needed — don’t overcrowd the pan.
Let them rest for 2 minutes before cutting (trust me, molten cheese burns hurt).
Cut in half diagonally to show off that gorgeous melty interior.
Serve immediately with sour cream, guacamole, and extra hot sauce.
Notes
Perfect with a side of Mexican rice and refried beans for the full experience.
Serve with tortilla chips and salsa for extra crunch.
A cold beer or margarita makes this a proper fiesta.
Cut into smaller pieces for appetizers or game day snacks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~480 kcal
- Fat: ~22g
- Carbohydrates: ~42g
- Protein: ~26g