Equipment Needed
- Large skillet
- Box grater (if you’re grating your own cheese—highly recommended!)
- Mixing bowls
- Measuring spoons and cups
- Spatula
- Cutting board and knife
- Aluminum foil (for keeping them warm)
Step-by-Step Instructions
First, I get my beef browning in the skillet over medium-high heat. I break it up really finely with my spatula—you want a crumbly, almost paste-like texture, just like the original. As it cooks, the smell is incredible. Once it’s fully browned and no longer pink, I drain off most of the grease. Then, I sprinkle in those two tablespoons of taco seasoning along with a couple tablespoons of water. This is where the magic happens. I let it simmer for a few minutes until the water is absorbed and the beef is coated in a fragrant, slightly thickened sauce. I always take an extra moment here to taste and adjust; sometimes I add an extra pinch of salt.
While the beef is simmering, I prep my assembly station. This is key because everything moves fast once you start building. I lay out my tortillas, have my cheese ready in a bowl, and my well-drained diced tomatoes and onion in another. I learned that prepping everything first is the difference between a calm cooking experience and a frantic, cheese-dropping scramble. I also warm my tortillas slightly—just 10 seconds in the microwave between damp paper towels. It makes them so much more pliable and less likely to tear when you fold them.
Now, for the fun part: assembly. I divide the warm beef mixture evenly among the center of each tortilla. Then, I generously top the beef with the shredded cheese—this is the glue that holds everything together. Finally, a scattering of tomatoes and onions. I fold each tortilla in half, pressing gently. The first time I did this, I overfilled them like a burrito and had a major leak situation. A heaping tablespoon or two of beef is perfect.
Finally, I cook them. I wipe out the same skillet and heat it over medium heat. I don’t add any extra oil. I place two folded Meximelts in the dry, hot pan and cook for about 2-3 minutes per side. You’re waiting for that beautiful golden-brown spotting on the tortilla and, most importantly, hearing that gentle sizzle that tells you the cheese inside is fully melting into a glorious lava. I press down lightly with my spatula. Once they’re done, I transfer them to a plate and loosely tent with foil to keep warm while I cook the rest.(See the next page below to continue…)