Taco Bell Meximelt – CopyKat Recipes

It’s a soft taco, part quesadilla, but all flavor. MexiMelt from Taco Bell wraps seasoned beef, gooey cheese, and fresh pico de gallo in a toasty tortilla. It makes the perfect snack on its own, but paired with other Southwest favorites, it becomes a filling meal!

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What is a MexiMelt at Taco Bell, and why should you make this discontinued menu at home? 

For over 30 years, you could depend on having a MexiMelt at Taco Bell. The perfectly seasoned beef, melty cheese, and fresh pico de gallo made it a customer favorite. But all good things end, and sadly, in 2019, the item was removed from the menu.

Although it was briefly brought back for the chain’s limited-time Decades Menu, once again, the only way to enjoy one is to make it yourself. And you’re in luck because this copycat Taco Bell MexiMelt is spot-on!

Why you’ll love this recipe

This Taco Bell Beef MexiMelt recipe stands out because of the fresh pico de gallo and seasoned ground chuck. Don’t try to save time by buying a jar of pico de gallo—make it yourself—it will be much tastier.

You can also easily double the pico de gallo and seasoned ground chuck recipes, so you’ll have a lot of leftovers. Use them to make all your Southwestern favorites, like tacos and burritos. 

MexiMelt ingredients

For the Fresh Pico de Gallo:

• Roma tomatoes – Provide the perfect balance of sweetness and acidity while staying firm enough to dice
• White onion – Offers a sharp, clean flavor that’s milder than yellow onions
• Jalapeño pepper – Adds a gentle heat that can be adjusted based on your preference
• Fresh cilantro – Brings bright, herbaceous notes that are essential to authentic pico de gallo
• Lime juice – Provides acidity that balances the other flavors and helps preserve freshness
• Salt – Enhances all the flavors and draws out moisture from the vegetables

For the Seasoned Beef:

• Masa harina – The secret ingredient that gives Taco Bell beef its unique texture and slight corn flavor
• Chili powder – Forms the base of the seasoning blend with its rich, complex flavor
• Onion powder – Adds savory depth without visible onion pieces
• Garlic powder – Provides aromatic flavor without the harshness of fresh garlic
• Seasoning salt – Enhances overall flavor with its blend of salt and spices
• Paprika – Contributes color and mild peppery notes
• Ground cumin – Offers earthy, warm notes essential to Tex-Mex flavor profiles
• Garlic salt – Reinforces the garlic flavor while adding necessary saltiness
• White sugar – Balances the acidity and spice with subtle sweetness
• Dried minced onion – Provides texture and concentrated onion flavor
• Beef bouillon powder – Intensifies the meaty flavor and adds umami depth
• Ground chuck – The 80/20 fat ratio ensures juicy, flavorful meat that resembles Taco Bell’s

For Assembly:

• Flour tortillas (6-inch) – Provides the perfect size and soft texture for the authentic MexiMelt experience
• Colby Jack cheese – Offers the ideal melt and flavor that matches Taco Bell’s cheese blend

How to make a MexiMelt

To make the pico de Gallo:

1. Wash and dry the Roma tomatoes. Dice them into quarter-inch pieces. Put them in a large mixing bowl.
2. Peel and finely dice the white onion. Add them to the mixing bowl. 
3. Slice the jalapeno pepper in half lengthwise. Use a spoon to remove the seeds, and then finely dice the jalapeno peppers. Add the chopped peppers to the other ingredients in the mixing bowl.  
4. Chop the cilantro and add it to the mixing bowl along with the fresh-squeezed lime juice and salt. 
5. Gently stir to combine. Cover the bowl with plastic wrap and put it in the fridge.

To prepare the seasoned beef for this Taco Bell Beef MexiMelt recipe:

1. In a mixing bowl, whisk together all the ingredients for the taco seasoning. Set the mixing bowl aside for later. 
2. Place a large non-stick skillet over medium-high heat. 
3. Crumble the ground chuck into the skillet and cook until all the pink is gone.
4. Drain excess grease from the meat.
5. Return the cooked ground beef to the burner and lower the heat to medium.
6. Add the water to the seasonings and stir well.
7. Pour the seasoned water into the skillet with the cooked beef and stir well. 
8. Simmer uncovered until the water evaporates, about 20 minutes. 
9. Remove the skillet from the heat and cover the top to keep the taco meat warm.  

To assemble a MexiMelt:

1. Heat both sides of a flour tortilla in a dry pan. 
2. Remove the warm tortilla from the pan and add two tablespoons of shredded Colby Jack cheese, three tablespoons of seasoned ground beef, and a tablespoon of pico de gallo to half of the tortilla. 
3. Fold the tortilla over the filling. If the filling is still piping hot, you can serve it immediately or put the MexiMelt in a hot pan to heat on both sides until the cheese melts and the tortilla gets a little crispy.

Variations 

There are plenty of ways you can make this Taco Bell Beef MexiMelt recipe your own. Here are a few easy options:

• Add beans. Replace half of the ground beef in the MexiMelt with ranch-style beans, or make this recipe vegetarian by replacing all the meat with beans. You can buy the ranch-style beans in a can or make them yourself. 
• Swap out the meat. Use ground chicken or ground turkey inside of beef. 
• Use other cheeses. Choose a Mexican cheese blend or go with cojita cheese for a more authentic flavor. 

What to serve with a MexiMelt

Make it a meal with some of these other Taco Bell favorites:

Baha Blast Freeze. You can recreate the taste of this popular Taco Bell beverage at home with this copycat Baha Blast Freeze recipe. The combination of Mountain Dew and Powerade Berry Blast blended with plenty of ice is a real thirst quencher. 

Taco Bell Cinnamon Twist. Cap your meal with these sweet cinnamon and sugar spirals. The secret ingredient that makes these Taco Bell Cinnamon Twists so cute and easy to make is pasta! Yes, pasta! But don’t let that fool you; the results are utterly delicious!

Taco Bell Nacho Fries. This homemade cheese sauce recipe turns frozen fries into amazing Mexican-style cheesy fries.  Add chopped tomatoes, guacamole, sour cream, or even leftover seasoned ground beef from this recipe for the ultimate Taco Bell Nacho Fries.  

How to store the leftovers

Keep the pico de gallo and cooled seasoned ground beef refrigerated in two separate airtight containers. You can freeze the beef in a freezer-safe airtight container or freezer bag and thaw it in the fridge overnight.

How long will they last 

The meat will last up to three days, and the pico de gallo will last up to five days. The meat will last up to 3 months in the freezer.

Listen to the MexiMelt Podcast

Here, I delve deeper into this recipe and share more tips and tricks for making your own copycat Meximelt at home.

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