Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Craving Taco Bell’s Meximelt? Make this easy Copycat version at home in just 20 minutes. After making it dozens of times, I’ve perfected the crispy, cheesy goodness. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick High Protein Chicken Lettuce Wraps and Easy Strawberry Earthquake Cake Recipe.
Why This Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner Is Pure Comfort
- Crispy, golden crust
- Melty cheese and beef filling
- Ready in 20 minutes
- Better than takeout
What You'll Need for Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ground beef
- Taco Bell seasoning
- Flour tortillas
- Shredded cheddar cheese
- Refried beans
- Taco Bell seasoning
- Salt
- Pepper
- Optional: Sour cream
- Optional: Guacamole
- Optional: Salsa
- Optional: Lettuce
- Optional: Tomato
đź“ť Ingredient Notes
- Ground beef: Use 80/20 ground beef for best results.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heating for perfect crispiness → See on Amazon
- Taco Bell seasoning pack — Authentic flavor in one packet → See on Amazon
How to Make Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- Cook beef: Brown ground beef in a skillet. Drain excess fat.
- Add seasoning: Stir in Taco Bell seasoning.
- Warm tortillas: Wrap tortillas in foil and heat in the oven.
- Assemble Meximelt: Spread refried beans on a tortilla, top with beef, cheese, and another tortilla. Repeat with remaining ingredients.
- Cook Meximelt: Place assembled Meximelts in a hot skillet. Cook until crispy and cheese is melted.
Cook's Tips for Perfect Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- : Use a cast iron skillet for even heating and crispiness.
- Common mistake and fix: Don't overcrowd the skillet. Cook Meximelts in batches if needed.
- : For a vegetarian version, use black beans instead of ground beef.
Storing & Reheating Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare beef mixture and assemble Meximelts ahead of time. Cook when ready.
Freezing Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Freeze uncooked Meximelts for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier Meximelt, add diced jalapeños to the beef mixture.
- Best substitution: Use shredded Mexican cheese blend instead of cheddar.
- Make-ahead: Assemble Meximelts up to a day ahead. Store in the fridge until ready to cook.
- Scaling: Double the recipe to serve a crowd.
- Troubleshooting: If cheese isn't melting, cover the skillet and reduce heat to low.
Want to level up this recipe?
Tortilla warmer — Keeps tortillas warm while you assemble → Check price on Amazon
Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Ingredients
Main Ingredients
- Ground beef
- Taco Bell seasoning
- Flour tortillas
- Shredded cheddar cheese
- Refried beans
Seasonings
- Taco Bell seasoning
- Salt
- Pepper
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Lettuce
- Tomato
Instructions
- Cook beef: Brown ground beef in a skillet. Drain excess fat.
- Add seasoning: Stir in Taco Bell seasoning.
- Warm tortillas: Wrap tortillas in foil and heat in the oven.
- Assemble Meximelt: Spread refried beans on a tortilla, top with beef, cheese, and another tortilla. Repeat with remaining ingredients.
- Cook Meximelt: Place assembled Meximelts in a hot skillet. Cook until crispy and cheese is melted.
Notes
- Chef tip: For a spicier Meximelt, add diced jalapeños to the beef mixture.
- Best substitution: Use shredded Mexican cheese blend instead of cheddar.
- Make-ahead: Assemble Meximelts up to a day ahead. Store in the fridge until ready to cook.
- Scaling: Double the recipe to serve a crowd.
- Troubleshooting: If cheese isn't melting, cover the skillet and reduce heat to low.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked Meximelts for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare beef mixture and assemble Meximelts ahead of time. Cook when ready.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 25g
- Carbs: 35g
- Fiber: 5g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner FAQs
Yes, assemble Meximelts up to a day ahead. Store in the fridge until ready to cook.
Ensure your skillet is hot enough and don't overcrowd it. Cook in batches if needed.
Yes, freeze uncooked Meximelts for up to 2 months. Thaw before cooking.
Yes, cook at 375°F (190°C) for 5-7 minutes, flipping halfway.
Reheat in the oven at 350°F (175°C) for 10 minutes for the best texture.
A Warm Final Note
I can’t wait for you to try Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
