Years ago, when my husband and I were still juggling busy teaching schedules and raising three always-hungry teenagers, our weeknights were a beautiful kind of chaos. Homework at the table, the dog barking at squirrels in the backyard, and me—standing at the stove with a wooden spoon in one hand and a dish towel slung over my shoulder.
One Thursday evening, in an attempt to create something quick but comforting, I pulled together leftover ground beef, a few tortillas, and a generous handful of cheese. I didn’t know I was about to stumble onto a weeknight favorite that would live on in our household for decades.
That humble little invention reminded me of the Taco Bell meximelt I used to order in my twenties after late-night college classes, gooey, savory, and wrapped in a warm, soft tortilla. But this version? It’s a little heartier, a little more homemade, and carries with it the stories of loud laughter at our kitchen table, ketchup fingerprints on napkins, and my daughter always stealing the last bite.
Now that I’m retired and spend my days with a slower rhythm and a garden full of tomatoes, I find myself returning to this comforting dish, layering in just a bit more flavor, and occasionally serving it to neighbors who drop by for iced tea and conversation.
Short Description
Beef Meximelt Cheesy Tacos are soft, warm flour tortillas stuffed with seasoned ground beef, gooey melted cheese, and fresh pico de gallo, then gently steamed to perfection. They’re fast, filling, and utterly delicious.
Key Ingredients
For the Filling:
- 1 lb lean ground beef
- 1 ounce packet taco seasoning
- 1/2 cup water
- 1/2 cup pico de gallo salsa
For the Wrap:
- 6 large flour tortillas
- 16 ounces shredded Mexican cheese blend
Tools Needed
- Large skillet or sauté pan
- Spatula or wooden spoon
- Microwave
- Damp paper towels
- Cutting board
Cooking Instructions
Step 1: Brown the Beef
In a large skillet over medium-high heat, add the ground beef. Break it up with a spatula and cook until fully browned, about 6–8 minutes. Drain excess oil, leaving just a touch to retain flavor.
Step 2: Season and Simmer
Return the cooked beef to the pan. Add taco seasoning and 1/2 cup of water. Stir well and reduce the heat to medium-low. Let it simmer gently for 5–10 minutes until the mixture thickens into a saucy texture. Stir occasionally to prevent sticking. Remove from heat once it’s thick and fragrant.
Step 3: Soften the Tortillas
Wrap the tortillas in a damp paper towel and microwave for 15–20 seconds. This step keeps them pliable and prevents tearing when rolling.
Step 4: Fill and Roll
Lay a warm tortilla flat. Spoon some of the beef mixture down the center. Top with a handful of shredded cheese and a spoonful of pico de gallo. Fold the sides slightly, then roll up like a burrito.
Step 5: Steam to Melt
Wrap each rolled meximelt in a damp paper towel and microwave for 15 seconds. This softens the tortilla and melts the cheese into that signature gooey texture.
Step 6: Serve Immediately
Transfer to a plate and serve hot. Optionally, garnish with more pico, sour cream, or guacamole.
Why You’ll Love This Recipe
Melty Cheese Heaven: Each bite oozes with rich, melted Mexican cheese that binds the filling perfectly.
Quick and Convenient: Ideal for weeknights, these are done in under 30 minutes with pantry staples.
Freezer-Friendly: Make a batch, wrap them individually, and freeze for future lunches or quick dinners.
Customizable: Easily switch out the protein or spice level to suit your preferences.
Family Favorite: Kids and adults alike gobble these up—no complaints at the dinner table.
Mistakes to Avoid & Solutions
Dry Meat:
Mistake: Overcooking the beef or not adding enough liquid.
Solution: Use the full 1/2 cup of water and simmer just until thick. Don’t let it dry out.
Tortillas Tearing:
Mistake: Using cold or stiff tortillas.
Solution: Always microwave with a damp paper towel first to keep them soft and bendable.
Cheese Not Melting Properly:
Mistake: Not microwaving long enough.
Solution: Make sure the paper towel is damp, and microwave each wrapped taco for at least 15 seconds.
Soggy Texture:
Mistake: Overfilling with pico de gallo.
Solution: Drain excess liquid from pico before adding. You want flavor, not moisture overload.
Serving and Pairing Suggestions
Serve As:
Main dish for a cozy dinner
Finger food for game day
After-school snack for hungry teens
Pair With:
Mexican street corn
Fresh guacamole and chips
A chilled lime agua fresca or sparkling lemonade
Style Suggestions:
Family-style platter with dipping sauces
Rolled and sliced like pinwheels for parties
Wrapped in foil for lunch on-the-go
Storage and Reheating Tips
Storage:
Wrap leftovers tightly in foil or plastic wrap.
Store in an airtight container in the fridge for up to 3 days.
Reheating:
Microwave with a damp paper towel for 30–45 seconds.
For a crispy finish, warm in a nonstick skillet over low heat for 3–4 minutes per side.
FAQs
1. Can I make these ahead of time?
Yes! You can assemble them in advance and keep them wrapped in foil in the fridge. Reheat before serving.
2. Can I freeze them?
Absolutely. Wrap individually in parchment paper and place in a zip-top bag. Freeze for up to 2 months.
3. What’s the best tortilla to use?
Large flour tortillas work best. Corn tortillas are too delicate and can break.
4. Is it okay to use store-bought pico de gallo?
Of course. But for the freshest flavor, I like to chop up tomatoes, onions, cilantro, and jalapeños myself.
5. Can I make this without a microwave?
Yes. You can heat them in a covered skillet over low heat, flipping occasionally until the cheese is melted.
Tips & Tricks
Use a potato masher on the beef while it cooks, it creates perfect crumbles for taco filling.
Add a sprinkle of crushed red pepper if you like a little heat.
For extra richness, mix a tablespoon of sour cream into the cooked beef before filling the tortillas.
Grate your cheese fresh for best melting quality.
Warm serving plates to keep the meximelts hot longer.
Recipe Variations
Spicy Chicken Meximelt:
Swap ground beef for shredded rotisserie chicken. Mix with taco seasoning and a spoonful of salsa verde. Follow same assembly steps.
Vegetarian Version:
Use black beans and sautéed bell peppers in place of beef. Add a dash of cumin and chili powder to spice it up.
Tex-Mex Crunch Wrap:
Add a small tostada shell inside each taco for crunch. Wrap as usual and grill on a pan for a crispy outside.
Breakfast Meximelt:
Replace beef with scrambled eggs, a pinch of sausage, and cheddar cheese. Great for busy mornings.
Low-Carb Lettuce Wrap:
Skip the tortilla altogether and wrap the filling in large romaine leaves.
Final Thoughts
Some recipes stick around not because they’re trendy, but because they just work. This Beef Meximelt Cheesy Taco has made appearances at our table more times than I can count, and each time I serve it, I’m reminded that simple food done right will always be cherished.
It brings people together, whether it’s grandkids gathered around the island for a quick lunch or neighbors popping in for a bite and a story. There’s comfort in the routine of browning meat, the smell of warm tortillas, and the quiet joy of melted cheese stringing between bites.
I hope this recipe adds a bit of warmth to your kitchen, the way it has in mine. And if you’re like me, you’ll find that after the plates are cleared and the laughter fades, the memory of a good meal lingers—quiet, satisfying, and worth repeating.
If you try it, I’d love to hear how it turned out for you.
Beef Meximelt Cheesy Taco
Print ThisIngredients
- For the Filling:
- 1 lb lean ground beef
- 1 ounce packet taco seasoning
- 1/2 cup water
- 1/2 cup pico de gallo salsa
- For the Wrap:
- 6 large flour tortillas
- 16 ounces shredded Mexican cheese blend
Instructions
Step 1: Brown the Beef
Cook ground beef in a skillet over medium-high heat for 6–8 minutes, breaking it into crumbles. Drain most of the grease.
Step 2: Season and Simmer
Add taco seasoning and 1/2 cup water. Stir and simmer on medium-low for 5–10 minutes until thick and saucy. Remove from heat.
Step 3: Warm the Tortillas
Microwave tortillas wrapped in a damp paper towel for 15–20 seconds to soften.
Step 4: Fill and Roll
Add beef, cheese, and pico de gallo to each tortilla. Fold the sides in and roll tightly like a burrito.
Step 5: Steam to Melt
Wrap each meximelt in a damp paper towel and microwave for 15 seconds to melt the cheese.
Step 6: Serve Hot
Unwrap and serve immediately. Add optional toppings like more pico, sour cream, or guacamole.
