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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Brown the beef over medium-high heat until cooked through. Drain if necessary.
Add taco seasoning and water to the beef. Simmer until the mixture thickens.
Mix together the diced Roma tomatoes, finely diced white onion, minced jalapeño, chopped cilantro, lime juice, and salt to make pico de gallo.
Warm the tortillas for 10–15 seconds until pliable.
Sprinkle shredded cheddar-jack cheese across the center of each tortilla.
Top the cheese with seasoned beef.
Add pico de gallo on top of the beef.
Fold the tortillas burrito-style to enclose the filling.
Microwave each Meximelt for 10–15 seconds or toast seam-side down in a dry skillet until lightly golden and the cheese melts.
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For a quick shortcut, use store-bought pico de gallo.
Adjust the amount of jalapeño to control the spiciness of the pico de gallo.
Can I use a different type of cheese?
Yes, you can substitute cheddar-jack cheese with any melting cheese like mozzarella or Monterey Jack.
How can I make this dish spicier?
Add more jalapeño or use a spicier taco seasoning to increase the heat.
Can I prepare the beef in advance?
Yes, you can cook the beef ahead of time and reheat it before assembling the Meximelts.
Is there a vegetarian version?
You can substitute the ground beef with plant-based crumbles for a vegetarian option.
How do I store leftovers?
Wrap each Meximelt in foil and store in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
