Description
A quick and cheesy Taco Bell classic you can make at home—seasoned beef, fresh pico de gallo, and melty Mexican cheese all wrapped in a warm tortilla.
Ingredients
- 1 lb ground beef (lean preferred)
- 1 packet taco seasoning (plus water per package directions)
- 8 soft taco-size flour tortillas
- 2 cups Mexican shredded cheese blend (Monterey Jack, cheddar, etc.)
- 1 cup pico de gallo (see below)
Pico de Gallo Ingredients:
- 2 medium tomatoes, chopped
- 1/2 medium onion, finely chopped
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, minced (seeds removed for less heat)
Instructions
- Prepare Pico de Gallo: In a bowl, combine tomatoes, onion, lime juice, salt, cilantro, and jalapeño. Toss and refrigerate until ready to use.
- Cook Beef: In a skillet over medium heat, brown ground beef, breaking it apart as it cooks. Add taco seasoning and water according to package directions, and simmer until slightly thickened.
- Warm Tortillas: Microwave tortillas wrapped in a clean towel for about 20 seconds until soft and pliable.
- Assemble: On each tortilla, place shredded cheese, then a scoop of seasoned beef, followed by a spoonful of pico de gallo.
- Wrap and Melt: Fold in the sides, roll burrito-style, wrap in a damp paper towel, and microwave for 20 seconds to melt the cheese.
- Serve: Enjoy immediately, with extra pico on top if desired.
Notes
- For extra heat, add cayenne or hot sauce to the beef, or more jalapeños to the pico.
- For chicken Meximelts, swap beef with shredded rotisserie chicken.
- For vegetarian, replace meat with black beans, sautéed peppers, and onions.
- Add a layer of queso before rolling for more creaminess.
- Make pico just before serving for the freshest taste.