You know that feeling when a craving hits? Not just any craving, but a very specific one for something you can’t get anymore. For me, it’s the Taco Bell Meximelt. Gone but not forgotten.
I’m going to show you how to make something that’s even better, right in your own kitchen. This isn’t just a copycat recipe; it’s an upgrade. We’re talking juicy, perfectly seasoned beef, a ridiculous amount of melty cheese, and fresh pico de gallo all wrapped up in a soft, warm tortilla.
This is the Beef Meximelt Cheesy Taco, and it’s about to become your new favorite weeknight meal. I promise, it’s easier than you think, and the payoff is huge.
What You’ll Need
Getting your ingredients ready first is, I think, the most important part of cooking. It’s what chefs call “mise en place,” which is just a fancy French way of saying “get your stuff together.” It makes everything go so much smoother.
Here’s the breakdown. Don’t just grab “ground beef” or “cheese.” The little details matter. Using 85/15 beef gives you enough fat for amazing flavor, but not so much that it turns into a greasy mess. And shredding your own cheese? It melts a million times better than the pre-shredded kind that has that weird powder on it.
Core Taco Ingredients
| Ingredient | Amount |
|---|---|
| Ground Beef (85/15) | 1 lb |
| Flour Tortillas (soft taco size) | 8 tortillas |
| Colby Jack Cheese | 2 cups, shredded |
| Yellow Onion | ½, finely diced |
| Garlic | 2 cloves, minced |
| Water | ¼ cup |
| Olive Oil | 1 tbsp |
For the Taco Seasoning
You can use a store-bought packet, but my homemade version is so much better and doesn’t have all the extra junk. It takes like, two minutes to mix together.
| Ingredient | Amount |
|---|---|
| Chili Powder | 1 tbsp |
| Cumin | 1½ tsp |
| Smoked Paprika | 1 tsp |
| Onion Powder | ½ tsp |
| Garlic Powder | ½ tsp |
| Oregano | ½ tsp |
| Salt | 1 tsp |
| Black Pepper | ½ tsp |
For the Pico de Gallo
This is the fresh part that cuts through all that cheesy goodness. Don’t skip it. The texture and taste are what make this feel like a real upgrade, not just a taco.
| Ingredient | Amount |
|---|---|
| Roma Tomatoes | 3, diced |
| White Onion | ¼ cup, finely diced |
| Cilantro | ¼ cup, chopped |
| Jalapeño | 1, seeded & minced |
| Lime | Juice of 1 |
| Salt | ½ tsp |
Tools You’ll Actually Use
You don’t need a bunch of fancy gadgets for this. A good skillet is probably the most important thing here.
| Tool | Purpose |
|---|---|
| Large Skillet | For cooking the beef |
| Non-stick Pan | For assembling tacos |
| Box Grater | For the cheese |
| Cutting Board | For all the chopping |
| Mixing Bowls | For pico and seasoning |
| Spatula/Wooden Spoon | For stirring and flipping |
Step-by-Step: Let’s Make Some Meximelts
Alright, this is where the fun starts. Follow these steps, and you’ll be golden. I’ll tell you not just what to do, but why you’re doing it. That’s the secret to learning how to cook, not just follow a recipe.
Step 1: Make the Pico de Gallo First
Combine all the pico ingredients in a small bowl (tomatoes, white onion, cilantro, jalapeño, lime juice, salt). Give it a good stir and set it aside. The flavors need a little time to hang out and get to know each other.
Step 2: Mix Your Seasoning
In another small bowl, mix together all the spices for the taco seasoning. Having it ready to go means you won’t be fumbling for jars while your beef is cooking. It’s a small thing that makes a big difference.
Step 3: Cook the Aromatics
Get your large skillet over medium-high heat and add the olive oil. Once it shimmers a bit, add your diced yellow onion. Cook for about 2-3 minutes until it starts to soften up. Then, toss in the minced garlic and cook for just another 30 seconds until you can smell it. (Don’t let the garlic burn, or it gets bitter!)
Step 4: Brown the Beef
Add the ground beef to the skillet with the onions and garlic. Use your spoon to break it up into small crumbles. Let it cook, stirring every so often, until it’s nicely browned all over. This should take about 5-7 minutes.
Step 5: Drain the Grease (Super Important!)
Tilt the pan carefully and use a spoon to scoop out the extra grease. You want the flavor from the beef fat, but you don’t want a soggy, greasy taco. Get rid of as much as you can.
Step 6: Season the Beef
Sprinkle your homemade seasoning mix over the browned beef. Stir it all together so every little piece is coated. Let it cook for about a minute to toast the spices and really bring out their flavor.
Step 7: Finish the Filling
Pour the ¼ cup of water into the skillet. This helps create a little bit of sauce and makes sure the beef isn’t dry. Let it bubble and simmer for 2-3 minutes until most of the water has evaporated. Then, take the skillet off the heat.
Step 8: Assemble Your Masterpiece
Heat your non-stick pan over medium heat. Place a tortilla in the dry pan. Let it warm up for about 20 seconds.
Step 9: Layer the Goodness
Sprinkle about 1 tablespoon of shredded cheese directly onto the tortilla. This is the glue. Then, add a scoop of your beef mixture, a spoonful of the fresh pico de gallo, and finally, a generous handful of more cheese on top.
Step 10: Fold and Melt
Fold the tortilla in half. Let it cook for about 1-2 minutes until the bottom is golden brown and the cheese is starting to get melty.
Step 11: The Final Flip
Carefully flip the taco over with a spatula. Cook for another 1-2 minutes on the other side until it’s also golden and the cheese is completely melted and oozy. Slide it onto a plate and repeat with the rest of your tortillas. Serve them immediately while they’re hot and perfect.
Pro Tips From My Kitchen
I’ve made a lot of tacos in my day. A lot. Here are a few little tricks that take these from “good” to “unbelievably good.”
Tip 1: Shred Your Own Cheese. Period.
I know I mentioned it before, but it’s the single most important tip. The stuff in bags is coated with potato starch or cellulose to keep it from clumping. That stuff also keeps it from melting properly. Grating a block of Colby Jack takes two minutes and the difference in meltiness is just, well, you’ll see.
Tip 2: The Cheese Barrier Method
When you assemble the taco, put a tiny sprinkle of cheese down on the tortilla first, before the meat and pico. This creates a melted cheese barrier that protects the tortilla from the moisture of the filling. No more soggy bottoms. It’s a game-changer.
Tip 3: Don’t Crowd the Pan
When you’re browning the beef, make sure your skillet is big enough. If you cram too much beef in there, it will steam instead of brown. You won’t get those delicious crispy bits. If you need to, cook the beef in two separate batches. It’s worth the extra five minutes.
Tip 4: Let the Pico “Marinate”
Making the pico de gallo first isn’t just about being organized. Giving it at least 15-20 minutes on the counter lets the salt draw out some of the liquid from the tomatoes and allows the lime juice to meld with the onion and cilantro. It just tastes better that way.
Substitutions and Fun Variations
Once you get the basic recipe down, you can play around with it. Cooking should be fun, so don’t be afraid to experiment.
- Protein Power-Up: Not a beef person? No problem. Ground turkey or ground chicken work great. You could even use crumbled chorizo for a spicy kick.
- Veggie Version: For a vegetarian option, swap the beef with a can of black beans (rinsed and drained) or lentils. Just warm them through with the onions and seasoning.
- Cheese Please: Colby Jack is classic, but Monterey Jack, a mild cheddar, or even a Mexican cheese blend would be awesome.
- Add Some Sauce: Want it a little creamier? Drizzle a tiny bit of sour cream or a chipotle aioli on the inside before you fold it up.
- Spice it Up: If you like more heat, keep the seeds in your jalapeño for the pico, or add a pinch of cayenne pepper to your taco seasoning.
Make-Ahead and Storage Tips
Life gets busy, I get it. The good news is you can prep most of this ahead of time, so on a weeknight, it comes together in minutes.
Making it Ahead
You can cook the beef filling completely, let it cool, and store it in an airtight container in the fridge for up to 3 days. You can also make the pico de gallo a day in advance. The cheese can be shredded and kept in a zip-top bag. When you’re ready to eat, all you have to do is assemble and heat the tacos.
Leftovers and Storage
If you have leftover assembled tacos (which, good luck with that), they can be stored in the fridge. The tortilla will get a little soft, though. The best way to reheat them is not the microwave! Pop them back in a dry skillet over medium heat or in a toaster oven for a few minutes. This will re-crisp the tortilla and make them almost as good as new.
What to Serve With Your Tacos
Honestly, these are a meal all by themselves. But if you want to round it out, keep it simple.
A side of Mexican rice or some simple cilantro-lime rice is perfect. You could also serve it with a simple side salad with a light vinaigrette to balance the richness of the taco. And of course, a side of chips and guacamole never hurt anyone.
Frequently Asked Questions
Q1. Can I use corn tortillas instead of flour?
Ans: You can, but they are more delicate and might break when you fold them. If you use corn, make sure to warm them really well first to make them more pliable.
Q2. My beef turned out kind of greasy. What did I do wrong?
Ans: You probably just didn’t drain the fat well enough after browning it. Using a leaner beef like 93/7 can help, but you lose some flavor. Just be really thorough when you tilt the pan and spoon that grease out.
Q3. Can I make these in an air fryer?
Ans: Yes! Assemble the tacos and then air fry them at 375°F (190°C) for about 4-6 minutes, flipping halfway through. They get super crispy.
Q4. Is there a way to make these less salty?
Ans: Absolutely. The recipe uses 1 tsp of salt in the seasoning and ½ tsp in the pico. You can easily cut both of those amounts in half if you’re watching your sodium intake.
Wrapping Up
See? That wasn’t so hard. You just made a fast-food classic that tastes a million times better because you made it yourself. You know exactly what went into it, and you customized it just the way you like it. That’s a huge win.
Now comes the best part: eating them. I really hope you give this recipe a try. When you do, come back and leave a comment below. Tell me how it went, if you made any changes, or if you have any questions. I love hearing how it works out for you in your own kitchen.
