Taco Bell Meximelts – The Melty Taco You Forgot You Missed

If you were a Taco Bell fan in the ’90s or early 2000s, you probably remember the Meximelt — a soft, warm flour tortilla stuffed with seasoned beef, melty cheese, and pico de gallo. It was gooey, cheesy, and wrapped up like a burrito meets quesadilla hybrid.

Sadly, Taco Bell discontinued the Meximelt, but the good news is that it’s incredibly easy to make at home — and even better when it’s fresh. This copycat Taco Bell Meximelt recipe gives you all the cheesy, beefy goodness you remember, with simple ingredients you probably already have in your kitchen.

🌮 Taco Bell Meximelts Recipe

Ingredients

For the seasoned beef:

• 1 lb ground beef

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp tomato sauce or salsa (optional, for extra flavor)

For the pico de gallo:

• 1 medium tomato, diced

• ¼ small onion, finely chopped

• 1 tbsp chopped fresh cilantro

• 1 tsp lime juice

• Salt to taste

For assembling:

• 6 small flour tortillas (soft taco size)

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack or mozzarella cheese

• Optional: sour cream, hot sauce, or extra pico for topping

Instructions

1. Cook the Seasoned Beef

   • In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.

   • Add seasonings (chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper). Stir well.

   • If using tomato sauce or salsa, stir it in and simmer for 2–3 minutes.

2. Make the Pico de Gallo

   • In a small bowl, combine diced tomato, onion, cilantro, lime juice, and salt. Stir and let sit while you prepare the rest.

3. Assemble the Meximelts

   • Warm tortillas in the microwave for 10–15 seconds to make them pliable.

   • Place a few spoonfuls of the seasoned beef down the center of each tortilla.

   • Top with a sprinkle of cheddar and Monterey Jack cheese.

   • Add a spoonful of pico de gallo.

4. Melt and Wrap

   • Microwave each Meximelt for about 20–30 seconds, or wrap them in foil and place in a warm oven (300°F / 150°C) for 5–7 minutes — just until the cheese melts.

   • Fold like a burrito or roll it up tightly.

5. Serve Warm

   • Serve immediately, with extra pico or Taco Bell-style hot sauce on the side!

🌶 Tips & Variations

• Cheese mix: For that classic Taco Bell flavor, use a blend of cheddar and Monterey Jack.

• Extra saucy: Add a spoonful of Taco Bell’s mild sauce or enchilada sauce inside before wrapping.

• Protein swap: Substitute ground turkey or shredded chicken for a lighter version.

• Make-ahead: Prep the beef and pico up to 2 days ahead for a quick lunch or snack.

• Grill it: For a crispy exterior, grill your Meximelt in a skillet for 1–2 minutes per side, like a quesadilla.