Recreate the Iconic Flavor: The Ultimate Homemade Taco Bell Meximelt Copycat Recipe
Do you often find yourself longing for the classic taste of Taco Bell’s beloved Meximelts? That distinctive combination of perfectly seasoned ground beef, warm, gooey melted cheese, and fresh pico de gallo, all wrapped snugly in a soft, steamed flour tortilla? While Taco Bell may have retired this fan-favorite from its menu, the good news is you can bring that cherished flavor right into your own kitchen with this easy-to-follow copycat Meximelt recipe. Forget the disappointment of discontinued menu items; prepare to embark on a culinary journey that promises to ignite your nostalgia and satisfy your cravings. These homemade Meximelts are not just a meal; they’re a delightful revival of a fast-food legend, perfect for upgrading your Taco Tuesday, a quick weeknight dinner, or a special Cinco de Mayo celebration with family and friends.
My love affair with Mexican cuisine runs deep, a passion that has only grown stronger over the years. I recently found myself in a conversation with a group of friends, and when asked about my favorite food, there wasn’t a moment’s hesitation. Mexican food, with its vibrant flavors, fresh ingredients, and endless versatility, has always topped my list. My website is a testament to this devotion, featuring an abundance of Mexican food recipes that I create and enjoy regularly. We frequently dine out at our local Mexican restaurants, but there’s a special place in my heart for Taco Bell. It’s always been my delightful “guilty pleasure,” offering unique flavor combinations that are hard to resist. That’s precisely why recreating these iconic Meximelts at home brings me so much joy. This copycat recipe gets two enthusiastic thumbs up from me, and I can’t wait for you to experience the magic!
The Beloved Copycat Taco Bell Meximelt Recipe: A Blast from the Past
The Meximelt was more than just a menu item; it was an icon, first gracing Taco Bell menus in the 1980s. For decades, it offered a unique, satisfying blend of flavors and textures. Its unfortunate discontinuation in 2019, part of Taco Bell’s broader menu simplification strategy, left a gaping hole in the hearts (and stomachs) of many loyal fans. This absence has only fueled the desire to bring it back. Our meticulously crafted copycat recipe aims to fill that void, not just by replicating the original taste but by elevating it with fresher, higher-quality ingredients that your entire family will absolutely adore. It’s a chance to savor the flavors you remember, made even better in your own kitchen.
If you’re a fan of recreating fast-food classics at home, you’ll also love our Copycat Wendy’s Taco Salad, a hearty and flavorful alternative, and our rich, creamy Qdoba queso recipe, perfect for dipping or drizzling over your favorite dishes.
Decoding the Appeal of the Copycat Meximelt: A Perfect Fusion
The original Taco Bell Beef Meximelt stood out as a brilliant culinary hybrid, ingeniously combining the best elements of a soft taco and a quesadilla. It offered the portability of a taco with the irresistible, melty, cheesy goodness of a quesadilla. This copycat version meticulously recreates that unique identity, focusing on the core components that cemented its popularity: the robustly seasoned ground beef, a generous layer of gooey, perfectly melted cheese, and the bright, fresh burst of pico de gallo, all lovingly encased within a warm, steamed flour tortilla. The beauty of making them at home is the ability to control the quality of each ingredient, ensuring an even more satisfying and authentic experience. Get ready to enjoy this fast-food legend, reinvented and refined, right from the comfort of your kitchen!
Essential Taco Bell Meximelt Ingredients
Crafting the perfect copycat Meximelt starts with selecting the right ingredients. Each component plays a vital role in achieving that authentic Taco Bell flavor profile and signature texture. Below, you’ll find a breakdown of what you’ll need, along with tips to ensure the best results. For the full, detailed recipe and precise measurements, please scroll down to the printable recipe card at the bottom of this page.
- Ground beef: Opt for lean ground beef, around 85-90% lean, to achieve that classic Taco Bell texture without excessive grease. While beef is traditional, you can easily substitute ground turkey for a lighter alternative without compromising on flavor, especially when seasoned properly.
- Taco seasoning: This is where a significant part of the iconic flavor comes from. You can use your favorite store-bought taco seasoning packet for convenience, or for a fresher, more customizable flavor, try our homemade taco seasoning blend. Making it from scratch allows you to adjust the spice level and control the ingredients.
- Water: Crucial for rehydrating the taco seasoning and creating that slightly saucy, finely crumbled texture characteristic of Taco Bell’s seasoned beef. It helps the seasoning distribute evenly and infuse into every particle of meat.
- Flour tortillas: For an authentic Meximelt experience, “burrito sized” or larger flour tortillas are ideal. Their larger diameter allows for ample filling and proper folding, ensuring the Meximelt holds its shape. The softness and slight chewiness of a good flour tortilla are key.
- Cheddar cheese: A foundational element for the “melt” in Meximelt. Shredded cheddar cheese melts beautifully, providing a rich, savory, and gooey texture. For those who prefer a little extra kick, pepper jack cheese makes an excellent spicy alternative, adding a pleasant warmth to each bite. Freshly grated cheese melts smoother than pre-shredded.
- Pico de gallo: This fresh, vibrant salsa adds a crucial element of brightness and tang. You can use a high-quality store-bought pico de gallo for convenience, or for the freshest taste and maximum flavor, consider making your own homemade pico de gallo. It’s surprisingly simple to prepare and makes a noticeable difference.
Step-by-Step Guide: How to Make Your Own Taco Bell Meximelts
Creating these nostalgic Meximelts at home is a straightforward process, designed to bring you maximum flavor with minimal fuss. Follow these simple steps to assemble your delicious copycat creation.
Begin by browning your ground beef in a large skillet over medium-high heat. As the beef cooks, use a wooden spoon or, even better, a potato masher, to break it down into super fine crumbles. This is a crucial step for achieving that signature Taco Bell ground beef texture. Once the beef is thoroughly browned, drain any excess grease to prevent your Meximelts from becoming soggy. Return the finely crumbled meat to the skillet, then stir in your taco seasoning and water. Allow this mixture to simmer gently for about 5-10 minutes, or until the water has mostly cooked into the meat, ensuring the seasoning fully coats and flavors every bit of beef. Remove the seasoned beef from the heat and set it aside.
Next, it’s time to prepare your tortillas. To make them pliable and easy to work with, lightly dampen a couple of paper towels and place them on your counter. Stack your flour tortillas (typically 4 at a time) on top of the damp paper towels, then cover them with a couple more damp paper towels. Microwave them for about 15-20 seconds. This brief warming and steaming process will make the tortillas soft and flexible, preventing them from cracking when you roll them, which is essential for a perfectly wrapped Meximelt.
Now for the fun part: assembly! Lay out a warmed tortilla. Start with a layer of shredded cheese, spreading it across the center. Then, add a generous portion of the seasoned ground beef, followed by a scoop of fresh pico de gallo. Finally, add another sprinkling of cheese on top. This layering technique ensures a balanced flavor in every bite. Carefully fold in the ends of the tortilla, then tightly roll it up like a burrito. Repeat this process for each Meximelt.
To achieve that signature melty core, wrap each assembled Meximelt individually in a damp paper towel. Microwave each wrapped Meximelt for approximately 30-45 seconds. This brief heating period allows the cheese inside to melt perfectly, creating that gooey, irresistible texture while further steaming the tortilla to an ideal softness. Serve your homemade Taco Bell Meximelts immediately while they are warm and the cheese is delightfully molten.
Should you find yourself with any delicious leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. While they reheat beautifully in the microwave or an air fryer, I don’t recommend freezing these Meximelts, primarily due to the fresh pico de gallo. The fresh tomatoes and onions in pico de gallo tend to lose their texture and become watery after freezing and thawing, which would compromise the overall quality of your Meximelt. Enjoy them fresh for the best experience!
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If you’re as excited about this Copycat Taco Bell Meximelts recipe as I am, don’t forget to pin it to your favorite Pinterest recipe board! It’s the perfect way to save this delicious recipe for later and share it with fellow Taco Bell enthusiasts.
Frequently Asked Questions about Taco Bell Meximelts
For those who miss these iconic treats or are curious about their history, here are some common questions answered:
- What is a Meximelt? A Meximelt was a unique and beloved Taco Bell creation, best described as a delightful hybrid between a soft taco and a quesadilla. It featured a savory blend of seasoned ground beef, a generous portion of melted cheese, and fresh pico de gallo, all carefully wrapped in a soft, steamed flour tortilla. Its compact size and irresistible flavors made it a quick, satisfying bite.
- Why did Taco Bell discontinue the Meximelt? Taco Bell made the decision to discontinue the Meximelt in 2019. This was part of a larger strategic effort by the company to simplify its menu, streamlining operations and focusing on core offerings. While understandable from a business perspective, the move unfortunately left many long-time fans disappointed and nostalgic for the lost item.
- What was in the original Meximelt? The classic Meximelt contained Taco Bell’s signature seasoned ground beef, a three-cheese blend (typically cheddar, mozzarella, and Monterey Jack), and fresh pico de gallo (a mix of diced tomatoes, onions, and cilantro), all encased in a soft flour tortilla that was usually steamed or grilled to perfection.
- When was the Meximelt introduced? The Meximelt first appeared on Taco Bell’s menu in the late 1980s. It quickly gained popularity and remained a consistent, much-loved item for approximately three decades before its discontinuation. Its longevity speaks volumes about its enduring appeal.
Expert Tips & Tricks for Perfect Copycat Meximelts
Achieving the authentic taste and texture of Taco Bell Meximelts at home is easier than you think, especially with a few insider tips. Here’s how to elevate your homemade creation to perfection:
- Achieve the Signature Beef Crumble: The fine, almost mealy texture of Taco Bell’s ground beef is crucial. After browning your ground beef, use a meat chopper or a sturdy potato masher to break the meat into super fine crumbles. This small detail makes a huge difference in replicating the “real deal” Taco Bell taco meat texture. The smaller crumbles absorb the taco seasoning more effectively and distribute evenly within the Meximelt.
- Perfectly Warm Tortillas: Cold or dry tortillas are prone to cracking when folded, leading to messy Meximelts. Always warm your flour tortillas before assembly. The best method is to wrap them in damp paper towels and microwave them for 15-20 seconds. This steams the tortillas, making them incredibly soft, pliable, and easy to roll without tearing. You can also wrap them in foil and warm them in the oven for a few minutes.
- For a Crispy Exterior (Optional): While the classic Meximelt is typically soft and steamed, you can easily add a delicious crispy exterior. After assembling and rolling your Meximelt, instead of microwaving it, place it in a lightly oiled skillet over medium heat. Cook for 1-2 minutes per side, or until the tortilla is golden brown and slightly crispy, and the cheese inside is fully melted. This adds a delightful textural contrast.
- Enhance Your Cheese Blend: While shredded cheddar is excellent, consider experimenting with a blend of cheeses. A mix of cheddar and Monterey Jack, or even a pre-shredded “Mexican blend,” can add more depth and complexity to the melty interior, mimicking Taco Bell’s signature three-cheese blend.
- Maximize Pico de Gallo Freshness: The vibrant flavor of fresh pico de gallo is a cornerstone of the Meximelt. If making your own, choose ripe, firm tomatoes and fresh cilantro. If using store-bought, select the freshest available and consider adding a squeeze of fresh lime juice just before serving to brighten the flavors.
More Recipes to Love: Explore Copycat and Mexican Favorites
Beyond the Meximelt, the world of Taco Bell and Mexican cuisine offers an endless array of delicious possibilities! What’s your ultimate Taco Bell menu item? I’m personally a huge fan of the Mexican Pizza (pictured above), a layered masterpiece of crispy tortillas, seasoned beef, beans, and melted cheese, and, of course, you simply can’t beat the savory goodness of a Taco Bell Enchirito, the sweet crunch of Taco Bell Cinnamon Twists, the satisfying texture of a Cheesy Gordita Crunch, or the loaded delight of Nachos Supreme! If you’re feeling adventurous with sauces, be sure to try these incredible Taco Bell copycats: Spicy Ranchero Sauce for a zesty kick and Quesadilla Sauce for that creamy, tangy complement.
My culinary adventures extend far beyond Mexican food. Explore other fantastic copycat versions of your fast-food and restaurant favorites, bringing gourmet experiences right to your dining table. Recreate the classic McDonald’s Filet-O-Fish and iconic Big Macs, perfect for satisfying those burger cravings. Spice things up with Copycat Hooters Wings cooked in your air fryer, or treat yourself to homemade Dairy Queen Buster Bars for dessert. For a full Italian feast at home, try my Olive Garden Night at Home featuring Zuppa Toscana, garden salad, and signature breadsticks. And for comfort food classics, you can’t go wrong with this crispy KFC chicken and creamy coleslaw. Discover all my incredible Restaurant Copycat recipes here.
And if your heart always yearns for Mexican flavors (mine certainly does!), then these recipes are a must-try! Dive into the satisfying layers of Double Decker Tacos, savor the rich, comforting goodness of Easy Cheesy Beef Enchiladas, enjoy the crisp perfection of Baked Chicken Taquitos, relish the slow-cooked tenderness of Crockpot Shredded Beef Burritos, and cool down with a refreshing Copycat El Bee’s Margarita. You can find all of my extensive Mexican Recipes here, ensuring your Mexican food cravings are always deliciously met.
This ultimate copycat recipe is your ticket to bringing all the cherished flavors of the Taco Bell Meximelt right to your kitchen. With its perfectly seasoned ground beef, irresistible melty cheese, and bright, fresh pico de gallo nestled in a soft flour tortilla, this dish is a guaranteed crowd-pleaser. Whether you’re whipping it up for a quick and satisfying weeknight dinner, planning an exciting Taco Tuesday spread, or celebrating Cinco de Mayo with a homemade touch, this copycat beef Meximelt recipe is sure to delight everyone at your table and bring smiles all around. Embrace the nostalgia and enjoy the superior taste of homemade!
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Print Recipe
Taco Bell Meximelts
Ingredients
- 1 pound lean ground beef
- 1 1 ounce packet taco seasoning
- 1/2 cup water
- 4 large flour tortillas burrito sized
- 2 1/2 cups shredded cheddar cheese
- 1/2 cup pico de gallo salsa store-bought or homemade
Instructions
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Brown and finely crumble the ground beef over medium high heat. Drain excess grease and then return the meat to the skillet.
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Add water and taco seasoning. Mash the meat to super fine crumbles using a potato masher.
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Simmer the taco meat for about 5-10 minutes or until the water has cooked into the meat. Remove from heat.
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Place a couple of damp paper towels on the counter, add your stack of 4 tortillas on top and then place a couple more damp paper towels over the top of the tortillas. Place them in the microwave and cook for about 15-20 seconds to soften them and make them easy to work with.
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Fill each tortilla first with 1/8th of the cheese, then ¼ of the meat, then ¼ of the pico, then another 1/8th of the cheese. Tuck in the ends and roll like a burrito.
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Wrap each meximelt in a damp paper towel. Microwave for about 15 seconds to steam the outside and melt the cheese inside.
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Serve hot.
Notes
Nutrition
