MexiMelt Recipe
on Sep 12, 2024
Make this MexiMelt Recipe just like Taco Bell use to make! We stuff soft tortillas with season ground beef, fresh pico de gallo and a three cheese blend. It’s a perfect Copycat.
Making restaurant recipes at home is one of the best cost savings you can take advantage of. Also, usually homemade versions are healthier. This CopyCat Taco Bell MexiMelt Recipe is so quick and easy to make right at home.
If you are looking for other Taco Bell recipes, try our CopyCat Taco Bell Mexican Pizza Recipe or Bean Burritos.
Taco Bell discontinued the MexiMelt from it’s menu in 2019. I will admit, I was quite disappointed as it was my favorite item to order. Recently the company has released a limited nostalgic menu test in southern California. Unfortunately, that test does not include my area.
After college I worked for Taco Bell for a few years and I still know how to assemble most of the menu that existed back in the 90’s. Taco Bell actually featured my CopyCat Taco Bell Mexican Pizza on it’s social media and website for the past few years. Yes, they knew I had the recipe down to a T, ha ha.
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The key to making this MexiMelt recipe just like Taco Bell involves just a couple of steps. Making the ground beef very fine, adding fresh pico de gallo, using 3 cheese blend and warming the MexiMelt after assembling. Note: Taco Bell actually uses a steamer but, the microwave will do the trick at home.
MexiMelt Recipe Ingredients
All the ingredients you’ll need to make your own Beef MexiMelt should look pretty familiar if you love a good taco night or Taco Tuesday! If you love making all sorts of burritos or taco dinners, then you should have most these ingredients on hand already. In case you need to double-check your fridge or pantry, here’s all you’ll need for this recipe:
- Ground Beef – Try to avoid anything too fatty or anything too lean. 80/20 ground beef is what we usually use for taco meat.
- Taco Seasoning – You can use a store-bought Taco Bell Seasoning packet or whip up some Homemade Taco Seasoning instead.
- Tortillas – Soft tortillas, obviously. Taco Bell uses a 6 inch which is hard to find. So, we use the store-bought that are about 7-8 inches.
- Cheese – We used a blend of cheeses here including some cheddar cheese, Monterey jack cheese, and mozzarella. You can try using pepper jack or sharp cheddar cheese if you prefer those.
- Pico de Gallo – Again, you can use your favorite store-bought pico de gallo or make some of our Easy Pico de Gallo if you have the ingredients handy.
See recipe card for quantities.
How to make a CopyCat Taco Bell MexiMelt
This Taco Bell MexiMelt recipe isn’t going to look too different from your usual taco recipe- just with a couple extra steps. That said, if you know how to make tacos, this should be super easy to make! Here’s everything you have to do:
- Start by making taco meat. Add ground beef to a pan or skillet over medium to medium-high heat. Break up ground beef in the pan (chop as small as you can possibly get it) and cook until no pink remains. Drain off excess grease, turn heat down to medium or medium-low, and add taco seasoning and water.
- Mix taco seasoning into browned beef and let simmer for 5-10 minutes– cooking the water off.
- Cut the heat or set to low. Wrap stack of tortillas in a wet paper towel and microwave for 20-30 seconds to warm up. To assemble MexiMelt, add taco meat in the middle of a warmed tortilla.
- Sprinkle cheeses on top of the taco meat.
- Top your taco fillings with the pico de gallo.
- Repeat this process with the rest of your tortillas, taco meat, and toppings.
- To prepare your Homemade MexiMelt, throw individual tacos into the microwave. Cook for 30 seconds before removing and rolling up like a burrito. Note: Taco bell usually left the ends open. Enjoy while hot and melty.
Storage / Freezing
Storage: Storing your leftover Meximelts is pretty easy. You can wrap your Meximelt in a paper towel and/or plastic wrap or keep in an airtight container in the fridge. These should last a good 3-4 days.
Freezing: A Frozen MexiMelt will also keep really well! Wrap tightly in plastic wrap and/or foil before transferring to a freezer bag and keeping in the freezer for up to 6 months. Let thaw in the fridge before reheating in the microwave, unwrapped, for 45-60 seconds.
Tips for the BEST Homemade MexiMelt
For the BEST Homemade MexiMelt be sure to use the three cheese blend mentioned as well as FRESH pico de gallo (not salsa).
Other Mexican Recipes
Looking for other easy Mexican recipes? Try these:
Other Restaurant CopyCat Recipes
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MexiMelt Recipe
Ingredients
- 1 lb Ground Beef
- 1 packet Taco Seasoning
- 6 Tortillas, soft taco size
- 1 1/2 cup shredded Cheddar Cheese
- 1 1/2 cup shredded Monterey Jack Cheese
- 1 1/2 cup shredded Mozzarella Cheese
- 1 1/2 cup Pico de Gallo
Instructions
- Brown ground beef over medium heat and drain excess fat. Try to break beef into very small pieces.
- Add taco seasoning and water and cook according to package directions.
- Dampen a paper towel and wrap tortillas. Microwave for 30 seconds.
- Add 4 tablespoons of taco Meat in the middle of each tortilla.
- Add 2 tablespoons of each cheese in over the meat of each tortilla.
- Add 2 tablespoons of pico de gallo over the cheeses of each.
- Heat each in microwave for 30 seconds, then roll up.
Notes
Nutrition
