Copycat Taco Bell® Meximelt® Recipe (Easy Homemade Version)
If you ever pulled into the Taco Bell® drive-thru just to get a warm, cheesy Meximelt®, you’re not alone. That soft tortilla, the seasoned beef, and the melty cheese with fresh pico de gallo… it’s simple, but somehow unforgettable. Today I’m sharing my easy copycat Taco Bell Meximelt recipe you can make at home in about 30 minutes. It’s budget-friendly, family-friendly, and uses ingredients you can find at any regular grocery store in the USA.A Little Background: Taco Bell® & the Iconic Meximelt®
Taco Bell® has been part of American fast food culture for decades. For a lot of us, it means late-night runs, quick lunches, and that familiar smell of seasoned beef and warm tortillas. Over the years they’ve had plenty of menu items come and go, and the Meximelt® is one of those fan favorites people still talk about. What made it so special? It wasn’t a huge, overloaded burrito. It was a simple, soft flour tortilla filled with:- Crumbled, seasoned ground beef
- A blend of mild, melty cheeses
- Fresh, cool pico de gallo
- All gently steamed until warm, soft, and gooey
- Warm beef with a gentle chili aroma
- Stretchy, creamy cheese that pulls when you open it
- Bright tomato and onion hitting you with a juicy, fresh crunch
- A soft tortilla hugging everything together
Important Note About Trademarks & Recipes
Meximelt® and Taco Bell® are registered trademarks of Taco Bell Corp. This recipe is a homemade copycat version, created through personal testing and public information. It is not the original restaurant recipe, and we are not affiliated with or endorsed by Taco Bell Corp.Homemade Copycat Taco Bell® Meximelt® Recipe
This version keeps things very close in flavor while using easy, everyday ingredients. You can scale it up for a crowd or freeze the seasoned beef for quick weeknight dinners. |
| This homemade copycat Taco Bell Meximelt is filled with seasoned beef, melty cheese, and fresh pico de gallo wrapped in a soft tortilla |
Recipe Overview
- Yield: About 8 Meximelts
- Serving size: 1 Meximelt
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Ingredients
For the Seasoned Beef
- 1 pound ground beef (85–90% lean works well)
- 1/2 cup water or low-sodium beef broth
- 2 tablespoons tomato sauce (or ketchup in a pinch)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (regular or smoked)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (or 3/4 teaspoon table salt), plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground oregano
- 1/4 teaspoon sugar (helps mimic fast food flavor, optional)
For the Pico de Gallo
- 2 medium Roma tomatoes, seeded and finely diced
- 1/4 cup white onion, finely diced
- 2 tablespoons fresh cilantro, finely chopped (optional but recommended)
- 1–2 teaspoons lime juice (to taste)
- Salt to taste (start with 1/4 teaspoon)
- Optional: 1/2 jalapeño, seeded and very finely minced, for a kick
For Assembling the Meximelts
- 8 small flour tortillas (about 6–7 inches, “taco size”)
- 2 cups shredded cheese, divided:
- 1 cup shredded mild cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella cheese
- Optional: 1–2 tablespoons sour cream for extra richness (not traditional, but tasty)
- Optional: Hot sauce for serving
Step-by-Step Instructions
Step 1: Make the Pico de Gallo
1. In a medium bowl, combine the diced tomatoes, onion, cilantro, and jalapeño (if using).2. Add lime juice and a pinch of salt.
3. Stir, taste, and adjust salt and lime as needed.
4. Set aside. The flavors get better as it sits.
Tip: If the tomatoes are very juicy, you can gently squeeze out some liquid before dicing so your Meximelt doesn’t get soggy.
Step 2: Cook and Season the Beef
1. Place a large skillet over medium-high heat.2. Add the ground beef. Use a spatula or wooden spoon to break it into very small crumbles. The finer, the better—this mimics that classic “fast food taco meat” texture.
3. Cook until the beef is fully browned and no pink remains, about 6–8 minutes.
4. Drain off excess fat if you’d like a leaner filling.
5. Return the skillet to the heat and turn it down to medium-low.
6. Add water (or broth), tomato sauce, chili powder, cumin, paprika, onion powder, garlic powder, salt, pepper, oregano, and sugar (if using).
7. Stir very well. Simmer gently for 5–7 minutes, stirring occasionally, until most of the liquid has reduced and the beef looks saucy, not watery.
Food safety note: Ground beef should reach an internal temperature of at least 160°F. If you’re unsure, you can check with an instant-read thermometer.
Taste and adjust seasoning. If it needs more “Taco Bell style” punch, add a pinch more salt and chili powder.
Step 3: Warm the Tortillas
Soft, warm tortillas are key to that authentic Meximelt feel.- Microwave method: Stack tortillas, wrap in a slightly damp paper towel, and microwave for 20–30 seconds until warm and flexible.
- Skillet method: Heat a clean, dry nonstick skillet over medium heat. Warm each tortilla for 15–20 seconds per side.
Step 4: Assemble the Meximelts
Set up a simple assembly line:1. Lay a warm tortilla on a plate or clean surface.
2. Sprinkle about 1/4 cup shredded cheese down the center, slightly off to one side (you’ll be folding it). Use a mix of cheddar and Monterey Jack/mozzarella.
3. Spoon about 1/4 cup seasoned beef on top of the cheese.
4. Add 1–2 tablespoons of pico de gallo over the beef.
5. Optional: Add a very thin line of sour cream if you like it extra creamy (not classic, but delicious).
6. Fold the tortilla:
- Fold one side over the filling, then the opposite side, then tuck in the ends like a small burrito, OR
- Simply fold in half for a taco-style shape.
Step 5: Melt and Steam (The Meximelt Magic)
To get that soft, steamy texture like the original Meximelt®, you want gentle heat:Microwave “Steam” Method (easiest):
1. Place 1–2 assembled Meximelts on a microwave-safe plate.
2. Cover loosely with a damp (not dripping) paper towel.
3. Microwave for 20–30 seconds, just until the cheese is melted and the tortilla feels soft and steamy.
4. Let sit for 1 minute before serving—the filling will be hot.
Skillet Method:
1. Warm a nonstick skillet over low heat.
2. Place Meximelts seam-side down, cover the skillet with a lid.
3. Heat 2–3 minutes, flipping once, until cheese is melted and tortillas are soft. You can add a teaspoon of water to the skillet (away from the food) before covering to create a little steam.
Serve right away with extra pico and hot sauce if you like more heat.
Approximate Nutrition (Per Meximelt)
These numbers are estimates and will vary by brand and exact portion size:- Calories: ~260–290
- Protein: ~14–16 g
- Carbohydrates: ~22–25 g
- Fat: ~12–14 g
- Fiber: ~1–2 g
- Sodium: ~500–650 mg
Make It Even Easier: Time-Saving & Tool-Saving Tips
Want to get that Meximelt copycat flavor with even less effort? Here are some shortcuts and options using common appliances and pantry items.Extreme Shortcut Version
- Use a taco seasoning packet for the beef instead of mixing spices. Follow the packet directions and then adjust with a little extra chili powder or cumin if needed.
- Skip homemade pico and use:
- Store-bought pico de gallo, or
- A chunky mild salsa (drain extra liquid first).
- Use pre-shredded “Mexican blend” cheese.
Crock-Pot / Slow Cooker Option
If you want to make a big batch of beef:1. Add 2–3 pounds of ground beef to your slow cooker, breaking it up as much as you can.
2. Add doubled or tripled amounts of the seasoning mixture, water/broth, and tomato sauce.
3. Cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring occasionally and breaking up the meat for a finer texture.
4. Drain excess grease if needed at the end, then taste and adjust seasoning.
This is perfect for a party or a “Meximelt night” where everyone builds their own.
Air Fryer Reheat
You can assemble Meximelts, refrigerate them, and then:1. Preheat air fryer to 350°F.
2. Wrap each Meximelt loosely in foil.
3. Air fry 4–6 minutes until warm and melty.
This works well for leftovers or meal prep.
Allergy-Friendly & Dietary Modifications
Everyone should get to enjoy a homemade Taco Bell Meximelt-style meal. Here are some simple swaps for common needs.Gluten-Free Version
- Use gluten-free certified corn tortillas or gluten-free flour tortillas.
- Double-check:
- Beef broth (if using) is gluten-free.
- All spices and tomato sauce are gluten-free (most are, but some blends may contain additives).
Dairy-Free Version
- Use your favorite dairy-free shredded cheese (many melt well now, especially blends made for tacos).
- Skip sour cream or use a plant-based sour cream.
- Cook the beef in oil instead of butter if you typically use butter.
Vegan Version
- Replace ground beef with:
- Plant-based ground “meat,” or
- Seasoned lentils or crumbled, seasoned tofu.
- Use vegan cheese shreds that melt well.
- Make sure tortillas are vegan (most flour tortillas are, but check labels).
Lower-Carb / Paleo-ish Adjustments
- Use low-carb tortillas or almond-flour tortillas.
- Increase the beef and pico portions, reduce or skip the tortilla and eat it as a “Meximelt bowl.”
- Use a sharper cheese so you can use less but still get a strong flavor.
Serving Ideas & Leftover Tips
- Serve with: chips and salsa, rice, black beans, or a simple salad.
- Make it a platter: Slice Meximelts into thirds and serve as a game-day appetizer.
- Store leftovers: Keep seasoned beef in an airtight container in the fridge for up to 3–4 days. Pico is best within 1–2 days.
- Freeze: You can freeze the seasoned beef (not the assembled Meximelts) for up to 2–3 months.
Let’s Talk Meximelts! Share Your Version
Did you grow up ordering Meximelt® every time you hit Taco Bell®, or did you discover it later and fall in love with that cheesy goodness? If you try this copycat Taco Bell Meximelt recipe:- Tell me in the comments how it turned out.
- Did you tweak the spices or cheese blend?
- Did your family recognize the flavor?
Copycat & Affiliate Disclaimers
This is a copycat recipe created for home cooks and fans. It is based on personal testing, general cooking knowledge, and publicly available information. We do not claim to have Taco Bell’s proprietary recipe, and we are not affiliated with, endorsed by, or sponsored by Taco Bell Corp. Meximelt® and Taco Bell® are registered trademarks of Taco Bell Corp.Simply Copycat Recipes is an Amazon affiliate. As an Amazon Associate, we may earn a small commission from qualifying purchases made through links on our site, at no extra cost to you. This helps support the blog so we can keep bringing you more easy, restaurant-inspired recipes.
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