Beef Meximelt Cheesy Taco

Beef Meximelt Cheesy Tacos are my weeknight go to when I want a fast dinner with big comforting flavors I whipped these up the first time when my friends dropped by unexpectedly and now they are a regular request whenever my family craves tacos and gooey cheese

I always reach for this recipe when I am craving something fast with loads of flavor The first time I made these I did not expect my kids to devour them so quickly but now they cheer when I tell them Meximelt night is here

Ingredients

• Lean ground beef: Made with lean meat for rich flavor without excess grease Always look for beef that is bright red with little visible fat
• Taco seasoning: Builds classic taco flavor with just one packet Use your favorite brand or mild version for less heat
• Flour tortillas: Soft chewy base that crisps up perfectly on the griddle Choose tortillas that are pliable not brittle for easiest folding
• Shredded Mexican cheese blend: Delivers melty goodness with just the right stretch Freshly shredded cheese makes for a creamier filling skip pre bagged cheese if possible
• Pico de gallo: Adds freshness and zing with tomatoes onions cilantro Pick one with chunky vegetables and plenty of cilantro if you like a bolder flavor
• Oil: Prevents sticking and helps create a toasty golden tortilla Use a neutral high smoke point oil such as canola or avocado
• Water: Blends with the seasoning for that savory saucy beef filling Use filtered water for the cleanest taste

Instructions

Brown the Beef:

Begin by heating a skillet over medium high heat and add lean ground beef Use a wooden spoon to crumble and spread into an even layer Cook for about five to seven minutes until the meat loses its raw pink color Stir occasionally and break up any large chunks Continue cooking until the meat browns on the edges which deepens the savory flavor

Season and Simmer:

Once the beef is browned drain off any visible fat with a spoon or carefully tilt the skillet and use a paper towel to soak it up Sprinkle taco seasoning over the beef Pour in two thirds cup water and stir thoroughly Lower the heat and simmer uncovered for five minutes so the seasoning fully infuses the beef mixture and the liquid thickens

Prepare the Tortillas:

While the beef simmers get your tortillas ready Stack them and microwave for fifteen seconds covered with a damp paper towel This makes them more flexible and prevents tearing when folding

Griddle and Assemble:

Heat a large skillet or griddle over medium heat Add a thin layer of oil and swirl to coat the surface Lay one tortilla flat Place a generous scoop of warm seasoned beef on one half of the tortilla Top with a handful of shredded cheese and two spoonfuls of pico de gallo

Fold and Cook:

Carefully fold each tortilla in half over the filling pressing the edges lightly to seal Let each Meximelt cook for two to three minutes per side pressing down with a spatula for even browning Flip carefully and cook until the outside is golden and crispy and the cheese is visibly melted and gooey inside

Rest and Serve:

Once the Meximelts are golden brown and cheese has melted transfer to a cutting board Let them rest two minutes before slicing if desired Resting helps the filling set up and avoids anyone burning their mouth on molten cheese

My favorite thing about these tacos is the way the cheese and pico blend together inside the crispy tortilla My kids love to help me sprinkle the cheese and fold the tortillas turning dinner into a family assembly line

Storage Tips

Keep leftover Meximelts in an airtight container in the refrigerator for up to three days Reheat on a skillet over medium heat for best texture or microwave for a quick lunch If freezing wrap each Meximelt in foil and freeze up to one month then thaw overnight before reheating

Ingredient Substitutions

Swap ground turkey or chicken for beef for a lighter twist Veggie crumbles work well for a vegetarian option If you have only cheddar or Monterey Jack on hand use them separately or together Pico can be subbed with chunky salsa if needed

Serving Suggestions

Pile high with shredded lettuce avocado slices or a dollop of sour cream Serve alongside a simple corn salad or black beans For extra flair sprinkle chopped cilantro or fresh jalapenos on top before serving

Cultural and Historical Context

Meximelt style tacos were a fast food staple from the 1980s and 1990s blending American Tex Mex with classic taco fillings The original inspired countless home cooks to replicate that cheesy melty experience at home for family style feasts and gatherings

Seasonal Adaptations

Try adding roasted corn or chopped grilled peppers in summer Mix in sautéed mushrooms and extra onions in fall Top finished tacos with pickled jalapenos for spring spice

Success Stories

These Beef Meximelt Cheesy Tacos have won over picky eaters and adults alike My neighbor made them on her camping trip with great results another friend served them as party appetizers cut into wedges They are ultra flexible and always a hit

Freezer Meal Conversion

Assemble Meximelts up to the cooking step and freeze in a single layer in zip bags Once ready to eat griddle straight from frozen adding two extra minutes per side This method is perfect for meal planning and busy weekdays

Nothing brings my family to the table faster than these cheesy crispy tacos Make them once and you’ll see why we all want Meximelt night again and again

Recipe FAQs

→ What ground beef is best for this dish?

Lean ground beef, such as 85% lean, offers great flavor with less grease, perfect for hearty, juicy tacos.

→ Can I use a different cheese blend?

Absolutely. Try cheddar, Monterey Jack, or a spicy pepper jack for a tangy or bold twist on the classic filling.

→ How do I keep the tortillas from tearing?

Warm tortillas slightly before filling to make them more pliable, which helps avoid cracking when folded.

→ What toppings pair well with the filling?

Fresh pico de gallo adds brightness, while sour cream or sliced avocado bring extra creaminess and flavor.

→ Can I cook these without oil?

Yes, a nonstick skillet works well, but a light brush of oil produces a crispier, golden-brown tortilla shell.