A Cheesy Beef Meximelt is a delicious, melty, and flavor-packed combination of seasoned beef, gooey cheese, and fresh pico de gallo, all wrapped in a warm, soft tortilla. Inspired by a beloved fast-food classic, this homemade version is even better, with fresh ingredients and a customizable touch.

Why You’ll Love This Recipe

Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
Better Than Takeout: Fresh ingredients and homemade seasonings give it an unbeatable taste.
Customizable: Adjust the spice level, cheese blend, or add extra toppings to make it your own.
Kid-Friendly: A cheesy and beefy favorite that the whole family will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef
Taco seasoning
Water
Flour tortillas
Mexican blend cheese (or a mix of cheddar and Monterey Jack)
Pico de gallo (tomatoes, onion, cilantro, jalapeño, lime juice)
Sour cream (optional)

Directions

Prepare the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Season the Meat: Add taco seasoning and water, stirring until fully coated. Simmer for 5 minutes.
Warm the Tortillas: Heat flour tortillas in a dry skillet or microwave until soft and pliable.
Assemble the Meximelts: Spread a generous portion of seasoned beef on each tortilla. Sprinkle cheese over the meat.
Melt the Cheese: Microwave each assembled tortilla for 15–20 seconds or heat them on a skillet until the cheese melts.
Add Pico de Gallo: Top each Meximelt with fresh pico de gallo.
Fold and Serve: Fold the tortilla over the filling, wrap it tightly, and serve warm.

Servings and Timing

Servings: Makes 4 Meximelts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Spicy Kick: Add chopped jalapeños or a drizzle of hot sauce before folding.
Cheese Lovers’ Version: Use extra cheese or a combination of different melting cheeses.
Protein Swap: Try ground turkey, shredded chicken, or even black beans for a vegetarian twist.
Crunchy Upgrade: Add crushed tortilla chips inside for extra texture.

Storage/Reheating

Refrigeration: Store leftover Meximelts in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individually in foil or plastic wrap and freeze for up to 2 months.
Reheating: Warm in the microwave for 30 seconds or reheat in a skillet over low heat until warmed through.

FAQs

How do I keep my Meximelts from getting soggy?

Let the beef mixture cool slightly before assembling, and avoid overloading with pico de gallo.

Can I use corn tortillas instead of flour?

Flour tortillas work best for Meximelts, but you can use corn if you prefer a different texture.

What’s the best cheese for Meximelts?

A mix of cheddar and Monterey Jack melts well and has great flavor, but any Mexican blend works.

Can I make these ahead of time?

Yes! Assemble them, refrigerate, and reheat when ready to eat.

How can I make this recipe gluten-free?

Use gluten-free tortillas and check that your taco seasoning is gluten-free.

What can I serve with Meximelts?

Pair them with chips and salsa, guacamole, or a side of Mexican rice.

Can I bake Meximelts instead of microwaving?

Yes, place them in a 350°F oven for 5-7 minutes until the cheese melts.

Are Meximelts spicy?

They have mild heat, but you can adjust the spice level by adding more or less seasoning.

How do I make homemade taco seasoning?

Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt.

Can I use store-bought pico de gallo?

Yes! Pre-made pico de gallo works great if you’re short on time.

Conclusion

Cheesy Beef Meximelts are a simple yet satisfying meal that delivers bold, cheesy, and savory flavors in every bite. Whether you’re recreating a fast-food favorite or adding your own twist, this recipe is sure to become a staple in your kitchen. Enjoy them fresh and warm, or save some for an easy, delicious meal later!