Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Love Taco Bell’s Meximelt? Make this Easy Copycat Taco Bell Meximelt Recipe at home for a crispy, cheesy, and quick dinner. After making this many times, I discovered the trick to getting that perfect crispy exterior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Ricotta Cups with Honey and Pistachios and Homemade Sugar Free Blueberry Syrup for Refreshing Drinks.
Why This Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner Is Pure Comfort
- Crispy exterior with a gooey cheese center
- Ready in just 20 minutes
- Better than takeout and more affordable
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: Sour cream
- Optional: Salsa
đź“ť Ingredient Notes
- ground beef: You can substitute with ground turkey or chicken.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect crispiness → See on Amazon
- Meat Thermometer — Ensures your meat is cooked to a safe temperature → See on Amazon
How to Make Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- Cook the beef: Brown the ground beef in a skillet over medium heat, breaking it up with a spoon. Drain excess fat. Stir in taco seasoning, salt, and pepper. Cook for 5 more minutes.
- Assemble the Meximelts: Place a tortilla on a flat surface. Spread a thin layer of sour cream, then top with a generous amount of beef mixture. Sprinkle with cheese. Top with another tortilla.
- Cook the Meximelts: Heat a large skillet over medium heat. Place the assembled Meximelt in the skillet and cook until the tortilla is golden brown and crispy, about 2-3 minutes. Flip and cook the other side. Repeat with remaining Meximelts.
Cook's Tips for Perfect Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- : Use a cast iron skillet for even heat distribution and a perfect crispy exterior.
- Common mistake and fix: Don't overstuff the Meximelt. Too much filling can make it difficult to cook evenly and can cause the filling to leak out.
- : For a healthier option, use ground turkey or chicken instead of beef.
- : Customize your Meximelt with your favorite toppings like guacamole, jalapeños, or extra cheese.
Storing & Reheating Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble the Meximelts ahead of time and store them in the fridge until ready to cook.
Freezing Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Freeze uncooked Meximelts for up to 2 months. Thaw before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. The texture may not be as crispy.
Recipe Notes
- Chef tip: For a smoky flavor, add a pinch of smoked paprika to the beef mixture.
- Best substitution: Use a Mexican cheese blend for the best flavor, but you can substitute with a mix of cheddar and Monterey Jack.
- Make-ahead: Assemble the Meximelts ahead of time and store them in the fridge until ready to cook.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your Meximelt is not crispy, try cooking it in a dry skillet over medium heat for a few more minutes.
Want to level up this recipe?
Tortilla Press — Ensures even thickness and perfect tortilla shape → 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
- Sour cream
- Salsa
Instructions
- Cook the beef: Brown the ground beef in a skillet over medium heat, breaking it up with a spoon. Drain excess fat. Stir in taco seasoning, salt, and pepper. Cook for 5 more minutes.
- Assemble the Meximelts: Place a tortilla on a flat surface. Spread a thin layer of sour cream, then top with a generous amount of beef mixture. Sprinkle with cheese. Top with another tortilla.
- Cook the Meximelts: Heat a large skillet over medium heat. Place the assembled Meximelt in the skillet and cook until the tortilla is golden brown and crispy, about 2-3 minutes. Flip and cook the other side. Repeat with remaining Meximelts.
Notes
- Chef tip: For a smoky flavor, add a pinch of smoked paprika to the beef mixture.
- Best substitution: Use a Mexican cheese blend for the best flavor, but you can substitute with a mix of cheddar and Monterey Jack.
- Make-ahead: Assemble the Meximelts ahead of time and store them in the fridge until ready to cook.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your Meximelt is not crispy, try cooking it in a dry skillet over medium heat for a few more minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked Meximelts for up to 2 months. Thaw before cooking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. The texture may not be as crispy.
- Make ahead: You can assemble the Meximelts ahead of time and store them in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 570
- Protein: 25g
- Fat: 30g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 85mg
- Sat. Fat: 15g
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 assemble them ahead of time and store them in the fridge until ready to cook. However, they are best eaten fresh for the crispy exterior.
Ensure your skillet is hot enough and that you're not overstuffing the Meximelt. Also, try cooking it for a few more minutes in a dry skillet over medium heat.
Yes, you can freeze uncooked Meximelts for up to 2 months. Thaw before cooking.
You can use ground turkey, chicken, or even plant-based alternatives like Beyond Meat or Impossible Foods.
Yes, you can cook these Meximelts in the air fryer at 375°F (190°C) for 5-7 minutes, flipping halfway through.
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!
