One Friday night, I was sitting at the kitchen table flipping through my old recipe notebook, the one with splatters and doodles all over the corners, looking for something nostalgic and easy. My husband was watching a rerun of an old sitcom, and the kids were bouncing between the fridge and the pantry asking for “something cheesy, but not just cheese.” That’s when I spotted a recipe I used to make in my early 30s when we were still juggling toddlers and takeout.
It was my old twist on Taco Bell’s Meximelt, remember those? Warm, cheesy, saucy, and just the right kind of messy. I used to make these in batches when we had people over for movie nights. They’d disappear before the opening credits. What made it special was that it wasn’t trying too hard: simple ingredients, 15-minute prep, and it still felt like something you’d crave after a long day.
So I pulled out a pound of ground beef from the freezer, found a can of pico in the fridge, and got to work. By the time the kids came back looking for a snack, I had three Meximelts wrapped and steaming in a damp paper towel, ready to be devoured. My son actually paused his game for one. That’s saying something.
Now, I’m sharing it with you. Because these beefy, cheesy, melty tacos? They’re too good (and too easy) not to pass along.
Short Description
Beef Meximelt Cheesy Tacos are a simple and delicious combination of seasoned ground beef, melty Mexican cheese, and fresh pico de gallo wrapped in soft flour tortillas. Quick to make and irresistibly comforting, they’re perfect for busy weeknights or casual gatherings.
Key Ingredients
- 1 lb lean ground beef
- 1 ounce packet taco seasoning
- ½ cup water
- 6 large flour tortillas
- 16 ounces shredded Mexican cheese blend
- ½ cup pico de gallo salsa
Tools Needed
- Large skillet or sauté pan
- Spatula or wooden spoon
- Microwave
- Paper towels
- Knife and cutting board (for optional garnishes)
Cooking Instructions
Step 1: Brown the Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, about 7–8 minutes. Use your spatula to break it into fine crumbles as it cooks. Once browned, drain any excess grease and return the beef to the pan.
Step 2: Season the Meat
Pour in ½ cup water and sprinkle in the taco seasoning. Stir well to combine and bring the mixture to a gentle boil. Lower the heat and simmer for 5–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the beef.
Step 3: Warm the Tortillas
Wrap your tortillas in a damp paper towel and microwave for 15–20 seconds. This softens them and makes rolling easier without tearing.
Step 4: Assemble the Meximelts
Lay each tortilla flat. Spoon a portion of the seasoned beef in the center, add a generous handful of shredded cheese, and top with about a tablespoon of pico de gallo. Don’t overfill or it’ll be hard to roll.
Step 5: Roll and Heat Again
Tuck in the ends and roll each one like a burrito. Wrap each in a damp paper towel and microwave for about 15 seconds, just enough to melt the cheese and make everything gooey and warm.
Step 6: Serve
Serve hot! Add a side of chips, guac, or sour cream if you’re feeling festive.
Why You’ll Love This Recipe
Cheesy Comfort: Loaded with melty cheese, seasoned beef, and fresh salsa, it’s a flavor-packed bite every time.
Quick Weeknight Fix: Ready in 20 minutes flat from fridge to plate.
Family Favorite: Kid-approved and husband-requested on repeat.
Great for Leftovers: You can prep the meat ahead and just reheat when needed.
Customizable: Add jalapeños, extra veggies, or use different salsas, whatever works for your crew.
Mistakes to Avoid & Solutions
Overstuffing the Tortilla
Too much filling? It’ll burst in the microwave. Keep it to a moderate scoop of each ingredient and roll tightly.
Solution: Stick to 2–3 tablespoons of filling, and press gently before microwaving.
Dry or Rubbery Tortillas
Microwaving tortillas dry makes them crack or turn rubbery.
Solution: Always use a damp paper towel to keep them soft and pliable.
Soggy Meximelts
Too much pico or watery beef mixture can soak the tortilla.
Solution: Strain the pico de gallo slightly before adding, and simmer the beef until most liquid has evaporated.
Cheese Not Melting Fully
A cold tortilla can prevent full cheese melt.
Solution: Make sure to warm both the tortilla and then reheat the rolled wrap before serving.
Serving and Pairing Suggestions
Serve with a side of Mexican rice or seasoned black beans for a full meal.
Pair with a fresh limeade, agua fresca, or classic cola.
Serve family-style with bowls of toppings: sour cream, jalapeños, guac, shredded lettuce, hot sauce.
For gatherings, slice them in half and stack on a platter with toothpicks for easy grabs.
Storage and Reheating Tips
Store any leftover beef mixture in an airtight container in the fridge for up to 4 days.
Tortillas should be kept sealed to prevent drying out.
For reheating, wrap in a damp paper towel and microwave in 15-second intervals until hot.
Avoid reheating with pico de gallo inside, add fresh after warming for best texture.
FAQs
1. Can I use ground turkey instead of beef?
Yes! Just swap 1 lb of ground beef for ground turkey. Add a tiny bit of olive oil while browning if it’s too lean.
2. Can I bake the Meximelts instead of microwaving?
Absolutely. Place rolled Meximelts on a baking sheet, cover loosely with foil, and bake at 350°F for about 10 minutes.
3. Is there a way to make these spicier?
Add chopped jalapeños, a splash of hot sauce, or use spicy taco seasoning for a kick.
4. What’s the best cheese blend to use?
A shredded Mexican cheese blend is ideal, but cheddar and Monterey Jack also work well.
5. Can I make these ahead of time?
You can prep and roll them, then store in the fridge wrapped in foil. Microwave or bake when ready to serve.
Tips & Tricks
Use a potato masher or flat spatula to break the meat into fine, uniform crumbles.
Microwave in small batches so they heat evenly.
Add a dash of smoked paprika to the meat for extra depth.
Don’t skip warming the tortillas, it makes rolling a breeze.
Serve with a wedge of lime for a citrusy pop.
Recipe Variations
Veggie Meximelt
Swap out beef for sautéed bell peppers, onions, black beans, and corn. Use the same taco seasoning and cook until tender.
Cheesy Chicken Version
Use shredded rotisserie chicken instead of ground beef. Mix with taco seasoning and a splash of broth before heating.
Low Carb Wraps
Use low-carb tortillas or even large lettuce leaves as a wrap. Microwave just enough to warm the filling.
Breakfast Meximelt
Add scrambled eggs, breakfast sausage, and shredded cheese. Skip the pico or use a mild salsa verde.
Tex-Mex Supreme
Add refried beans before the beef for a heartier version. Serve with sour cream and guacamole on the side.
Final Thoughts
These beef Meximelt cheesy tacos aren’t complicated, flashy, or fussy. But they’re warm, filling, satisfying, and incredibly easy to pull off, even on your busiest nights. That’s what makes them special.
They bring back memories of late-night cravings, after-school snacks, and casual dinners when no one wanted to argue about what to eat. It’s one of those meals that doesn’t need an occasion, it becomes the occasion.
So next time you’re staring at a pack of tortillas and wondering what to do, pull out this recipe. You’ll thank yourself when everyone at the table says “Can we have this again next week?” with their mouths full.
Beef Meximelt Cheesy Taco
Ingredients
- 1 lb lean ground beef
- 1 ounce packet taco seasoning
- ½ cup water
- 6 large flour tortillas
- 16 ounces shredded Mexican cheese blend
- ½ cup pico de gallo salsa
Instructions
- Cook ground beef in a skillet over medium-high heat for 7–8 minutes, breaking it into crumbles. Drain excess grease.
- Add ½ cup water and taco seasoning. Stir, bring to a boil, then simmer for 5–10 minutes until thickened.
- Microwave tortillas wrapped in a damp paper towel for 15–20 seconds to soften.
- Add seasoned beef, shredded cheese, and a spoonful of pico de gallo to each tortilla.
- Roll burrito-style, wrap in a damp paper towel, and microwave for 15 seconds to melt the cheese.
- Enjoy warm with chips, guac, or sour cream on the side.
