Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Easy Copycat Taco Bell Meximelt is a crispy, cheesy, and delicious quick dinner. After making this many times, I discovered the secret to a perfect Meximelt every time. The crispy, golden exterior gives way to a melty, gooey center. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Feta Fried Eggs Easy Breakfast Recipe and Easy High Protein Pepperoni Pizza Rolls Recipe.
Why This Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner Is Pure Comfort
- Crispy, golden exterior
- Melty, gooey cheese center
- Quick and easy dinner
- Better than takeout
What You'll Need for Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 large flour tortillas
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup shredded Mexican cheese blend
- 1 cup sour cream
- 1 cup salsa
- 1 packet taco seasoning
- Salt and pepper to taste
- Optional: Guacamole
- Optional: Sliced jalapeños
- Optional: Chopped fresh cilantro
- Optional: Diced tomatoes
- Optional: Shredded lettuce
📝 Ingredient Notes
- ground beef: Use 80/20 ground beef for best results.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness. → See on Amazon
- Meat thermometer — Ensures ground beef is cooked to a safe temperature. → See on Amazon
How to Make Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- Step 1: Brown ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain excess fat.
- Step 2: Stir in taco seasoning and cook for an additional 2-3 minutes. Remove from heat and set aside.
- Step 3: Heat a large non-stick skillet or griddle over medium heat. Place a tortilla in the skillet, then spread a thin layer of sour cream on one half of the tortilla. Sprinkle with a generous amount of shredded cheese.
- Step 4: Fold the tortilla in half to cover the cheese. Cook for 2-3 minutes, or until the cheese is melted and the tortilla is crispy and golden. Flip and cook for an additional 1-2 minutes.
- Step 5: Transfer the Meximelt to a plate and repeat with remaining tortillas and filling. Serve with your favorite toppings and enjoy!
Cook's Tips for Perfect Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- Common mistake and fix: Don't overcrowd the skillet when cooking the Meximelts. Cook them in batches if necessary to ensure even browning and crispiness.
- Pro tip: For a crispier Meximelt, press down on the folded tortilla with a spatula while it cooks.
- Pro tip: Use a non-stick skillet or griddle to prevent the Meximelts from sticking.
- Pro tip: Customize your Meximelt with your favorite toppings and make it your own!
Storing & Reheating Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftover Meximelts in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the ground beef mixture up to 2 days ahead and store in the refrigerator.
Freezing Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Freeze cooked Meximelts for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat Meximelts in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat Meximelts in the microwave for 30-45 seconds, then crisp in a skillet for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier Meximelt, add diced jalapeños to the ground beef mixture.
- Best substitution: Use shredded cheddar cheese as a substitute for the Mexican cheese blend.
- Make-ahead: Prepare the ground beef mixture and assemble the Meximelts, but do not cook. Store in the refrigerator for up to 2 days. Cook as directed when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your Meximelt is not crispy enough, try cooking it for a longer period of time or at a slightly higher temperature.
Want to level up this recipe?
Non-stick skillet or griddle — Ensures easy release of crispy Meximelts. → Check price on Amazon
Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Ingredients
Main Ingredients
- 8 large flour tortillas
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup shredded Mexican cheese blend
- 1 cup sour cream
- 1 cup salsa
Seasonings
- 1 packet taco seasoning
- Salt and pepper to taste
Optional Toppings
- Guacamole
- Sliced jalapeños
- Chopped fresh cilantro
- Diced tomatoes
- Shredded lettuce
Instructions
- Step 1: Brown ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain excess fat.
- Step 2: Stir in taco seasoning and cook for an additional 2-3 minutes. Remove from heat and set aside.
- Step 3: Heat a large non-stick skillet or griddle over medium heat. Place a tortilla in the skillet, then spread a thin layer of sour cream on one half of the tortilla. Sprinkle with a generous amount of shredded cheese.
- Step 4: Fold the tortilla in half to cover the cheese. Cook for 2-3 minutes, or until the cheese is melted and the tortilla is crispy and golden. Flip and cook for an additional 1-2 minutes.
- Step 5: Transfer the Meximelt to a plate and repeat with remaining tortillas and filling. Serve with your favorite toppings and enjoy!
Notes
- Chef tip: For a spicier Meximelt, add diced jalapeños to the ground beef mixture.
- Best substitution: Use shredded cheddar cheese as a substitute for the Mexican cheese blend.
- Make-ahead: Prepare the ground beef mixture and assemble the Meximelts, but do not cook. Store in the refrigerator for up to 2 days. Cook as directed when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your Meximelt is not crispy enough, try cooking it for a longer period of time or at a slightly higher temperature.
Storage
- Fridge: Store leftover Meximelts in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked Meximelts for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Oven reheat: Reheat Meximelts in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat Meximelts in the microwave for 30-45 seconds, then crisp in a skillet for 1-2 minutes.
- Make ahead: Prepare the ground beef mixture up to 2 days ahead and store in the refrigerator.
Nutrition Per Serving
- Calories: 670
- Protein: 32g
- Fat: 36g
- Carbs: 55g
- Fiber: 5g
- Sugar: 4g
- Sodium: 1600mg
- Cholesterol: 105mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner FAQs
Yes, you can prepare the ground beef mixture and assemble the Meximelts ahead of time. Store in the refrigerator for up to 2 days. Cook as directed when ready to serve.
Overcooking can cause the Meximelt to become dry. Make sure to cook it for the recommended time and not longer.
Yes, you can freeze cooked Meximelts for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
Yes, you can make Meximelts in the air fryer. Cook at 375°F (190°C) for 5-7 minutes, flipping halfway through.
If you don't have taco seasoning, you can use a combination of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper to season the ground beef.
A Warm Final Note
I can’t wait for you to try Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
