If you’re craving a Taco Bell Meximelt-inspired cheesy beef taco, here’s a homemade version that’s even better—loaded with seasoned ground beef, melty cheese, and fresh pico de gallo, all wrapped in a soft tortilla.
Beef Meximelt Cheesy Taco Recipe
(Makes 4 servings)
Ingredients:
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1 lb (450g) ground beef (80/20 for best flavor)
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1 packet taco seasoning (or homemade: 1 tsp each chili powder, cumin, paprika, garlic powder, onion powder, ½ tsp salt)
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1 cup pico de gallo (or diced tomatoes + onions + cilantro + lime juice)
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1 ½ cups shredded Monterey Jack or Cheddar cheese (or a mix)
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4 large flour tortillas (or 6-inch size for smaller tacos)
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2 tbsp sour cream (optional, for serving)
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Hot sauce (optional, like Tapatío or Cholula)
Instructions:
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Cook the Beef:
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Brown ground beef in a skillet over medium heat, breaking it into crumbles. Drain excess fat.
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Add taco seasoning + ¼ cup water, simmer for 3–5 minutes until thickened.
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Assemble:
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Warm tortillas slightly (microwave 10 sec or dry skillet).
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Layer each tortilla with:
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Cheese (¼ cup per tortilla)
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Seasoned beef (¼ of the mixture)
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Pico de gallo (2–3 tbsp)
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Fold like a burrito (or leave open-faced for a “melt” style).
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Melt the Cheese:
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Heat a clean skillet over medium. Add assembled tacos seam-side down, pressing lightly. Cook 1–2 minutes per side until cheese melts and tortillas are golden.
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Serve:
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Top with extra pico, sour cream, or hot sauce.
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Tips for the Perfect Meximelt:
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Extra gooey? Add a layer of queso blanco or pepper jack cheese.
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Low-carb? Use keto tortillas or lettuce wraps.
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Taco Bell hack: Mix 1 tbsp nacho cheese sauce into the beef for extra creaminess.
This is the ultimate cheesy, beefy, fresh-flavored taco—way better than drive-thru! Want to tweak the heat level or add guacamole? 😋🌮🔥
