Beef Meximelt (Print Version)
# Ingredients:
01 -
1 pound lean ground beef
02 -
1 (1-ounce) packet taco seasoning
03 -
½ cup water
04 -
6 large flour tortillas
05 -
16 ounces shredded Mexican cheese blend
06 -
½ cup pico de gallo or chunky salsa
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned and no pink remains. Drain off excess grease and return beef to the pan.
02 -
Add water and taco seasoning to the beef. Use a spoon or spatula to mash the meat into fine crumbles for that authentic fast-food texture.
03 -
Bring the mixture to a gentle boil, then reduce heat and simmer for 5-10 minutes until most of the liquid has evaporated and the meat has a slightly saucy consistency. Remove from heat.
04 -
Wrap the tortillas in a damp paper towel and microwave for 15-20 seconds to soften them. This makes them easier to roll without cracking.
05 -
Place about ⅓ cup of the seasoned beef down the center of each tortilla. Top with about ¼ cup shredded cheese and a tablespoon of pico de gallo.
06 -
Fold the bottom edge of the tortilla up over the filling, tuck in the sides, then roll tightly from bottom to top like a burrito. The filling should be completely enclosed.
07 -
Wrap each meximelt individually in a damp paper towel and microwave for 15 seconds. This melts the cheese perfectly and gives the tortilla that signature soft, slightly steamed texture.
08 -
Unwrap and serve hot while the cheese is melted and gooey. These taste just like the fast-food favorite but so much better!
# Notes:
01 -
Mashing the meat into fine crumbles gives it that authentic fast-food texture
02 -
Steaming in damp paper towels is the secret to melting cheese and softening tortillas
03 -
Don't overfill or they'll be hard to roll and may burst
04 -
Lean ground beef prevents greasy meximelts
05 -
These are best served immediately while hot and melted