Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Easy Copycat Taco Bell Meximelt — Crispy, cheesy, and ready in just 20 minutes! After making this many times, I discovered the secret to that perfect, crispy exterior. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Roasted Beet Salad with Feta and Fresh Dill and Creamy Baked Lemon Butter Chicken Recipe for Dinner.
Why This Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner Is Pure Comfort
- Authentic Taco Bell taste at home
- Crispy, golden crust
- Cheesy, melty interior
- Ready in just 20 minutes
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
📝 Ingredient Notes
- Ground beef: Use 80/20 ground beef for best results.
- Taco Bell seasoning: You can use store-bought or make your own using the recipe link below.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Gives the perfect crispy crust. → See on Amazon
- Tortilla warmer — Keeps tortillas warm and pliable. → See on Amazon
How to Make Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- Cook the beef: Brown the ground beef in a skillet, breaking it up as it cooks. Drain excess fat and stir in taco seasoning.
- Warm the tortillas: Wrap tortillas in foil and heat in a 350°F oven for 10 minutes.
- Assemble the Meximelts: Spread refried beans on a tortilla, top with cooked beef, shredded cheese, and another tortilla. Repeat for remaining Meximelts.
- Crisp the Meximelts: Heat a large skillet over medium heat. Place Meximelts in skillet and cook until crispy and golden, about 3 minutes per side.
Cook's Tips for Perfect Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- Common mistake and fix: Avoid overcooking the beef to prevent dryness. Cook to an internal temperature of 160°F.
- Pro tip: For extra crispiness, lightly brush the tortillas with oil before heating.
- Pro tip: Make your own taco seasoning for a fresher taste and to avoid added fillers.
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 in the fridge for up to 3 days. Make-ahead tip: You can assemble the Meximelts ahead of time and refrigerate for up to 24 hours before cooking.
Freezing Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Freeze uncooked Meximelts for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. This may make the tortillas soggy.
Recipe Notes
- Chef tip: For a vegetarian version, substitute black beans for the ground beef.
- Best substitution: Use flour tortillas for a more authentic Taco Bell taste. Whole wheat tortillas can be used as a healthier alternative.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your Meximelts are not crispy, try cooking them in a dry skillet over medium heat for a few more minutes.
Want to level up this recipe?
Taco Bell seasoning mix — Authentic Taco Bell flavor at home. → 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 the beef: Brown the ground beef in a skillet, breaking it up as it cooks. Drain excess fat and stir in taco seasoning.
- Warm the tortillas: Wrap tortillas in foil and heat in a 350°F oven for 10 minutes.
- Assemble the Meximelts: Spread refried beans on a tortilla, top with cooked beef, shredded cheese, and another tortilla. Repeat for remaining Meximelts.
- Crisp the Meximelts: Heat a large skillet over medium heat. Place Meximelts in skillet and cook until crispy and golden, about 3 minutes per side.
Notes
- Chef tip: For a vegetarian version, substitute black beans for the ground beef.
- Best substitution: Use flour tortillas for a more authentic Taco Bell taste. Whole wheat tortillas can be used as a healthier alternative.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your Meximelts are not crispy, try cooking them in a dry skillet over medium heat for a few more minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked Meximelts for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
- Oven reheat: Reheat in a 350°F oven for 10 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. This may make the tortillas soggy.
- Make ahead: You can assemble the Meximelts ahead of time and refrigerate for up to 24 hours before cooking.
Nutrition Per Serving
- Calories: 580
- Protein: 28g
- Fat: 28g
- Carbs: 45g
- Fiber: 5g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 14g
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, you can assemble the Meximelts ahead of time and refrigerate for up to 24 hours before cooking. See storage notes for more details.
Overcooking the beef can cause the Meximelt to be dry. Cook the beef to an internal temperature of 160°F and avoid overcooking.
Yes, you can freeze uncooked Meximelts for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
Yes, you can make Taco Bell Meximelt in the air fryer. Cook at 375°F for 5-7 minutes or until crispy and golden.
You can make your own taco seasoning using the recipe link below. It's fresher and avoids added fillers.
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!
