The first time I bit into my homemade Taco Bell Meximelt, I nearly dropped my spatula. It was one of those moments where the steam from the hot, melty cheese puffed out, carrying that unmistakable scent of seasoned beef and soft tortilla straight to a part of my brain reserved for fast-food nostalgia. My kitchen smelled like a late-night drive-thru, but better—because I’d made it myself. I’d been chasing that specific, simple flavor for ages, and after a few attempts that were just “okay,” I finally cracked the code. This recipe isn’t just a copycat; it’s a love letter to a classic, made with real ingredients right on my own stovetop. It’s pure, messy, cheesy comfort that comes together in minutes, and the joy it brings is absolutely worth every single gooey bite.
Ingredients
- 1 pound ground beef (I use 80/20 for the best flavor)
- 2 tablespoons taco seasoning (store-bought is fine, but my homemade blend is a game-changer)
- 6 taco-sized flour tortillas (the soft, street-taco size is crucial)
- 2 cups Mexican shredded cheese blend
- 1/2 cup diced tomatoes, seeds and excess pulp removed (this is my secret weapon against sogginess)
- 1/4 cup finely diced white onion
- Optional: 1-2 tablespoons diced mild green chiles, 1/4 cup salsa for serving
Let’s talk ingredients for a second. The ground beef ratio matters—the little bit of extra fat in 80/20 keeps the filling juicy. For the taco seasoning, I’ve tried this both ways, and trust me, making your own with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cornstarch (it helps thicken the juices) makes a huge, fresher-tasting difference. Don’t skip draining the tomatoes! I learned the hard way that wet tomatoes create a steam pocket that can make your tortilla soggy. Removing the seeds and pulp is a non-negotiable step for the perfect texture.(See the next page below to continue…)