Beef Meximelt Recipe
Beef Meximelts are stuffed flour tortillas filled with spiced ground beef, melted Mexican cheese, and fresh pico de gallo—crispy, cheesy, and easy to make for any family meal
Ingredients
Seasoned Beef Filling
- 1 lb ground beef 80/20
- 1 Tbsp olive oil optional
- ½ cup finely chopped onion
- 2 cloves garlic minced
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- ¼ cup tomato sauce or enchilada sauce
- ¼ cup beef broth or water
Pico de Gallo
- 2 Roma tomatoes diced
- ¼ cup red onion finely chopped
- 1 jalapeño minced (remove seeds for less heat)
- ¼ cup fresh cilantro chopped
- Juice of ½ lime
- Salt to taste
Assembly
- 6 large flour tortillas
- 1½ cups shredded Mexican blend cheese
Optional Toppings:
- Sour cream
- Hot sauce
- Chopped green onions
Instructions
- Mix tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Set aside.
- Sauté onion in skillet over medium heat (add oil if needed) for 2–3 minutes. Add garlic; cook 30 seconds. Add beef and brown for 6–8 minutes. Drain fat.
- Stir in spices, tomato sauce, and broth. Simmer 3–5 minutes until thick. Taste and adjust seasoning.
- Warm tortillas. Fill with ~¼ cup beef, 2 Tbsp cheese, and a spoonful of pico. Fold burrito-style or in half.
- Melt & Serve:Stovetop: Cook seam-side down, covered, 2–3 minutes until cheese melts.Oven: Wrap in foil and bake at 350°F for 10 minutes. Serve hot with toppings.