✔ Updated · new copycat recipe with step photos
This copycat Taco Bell Meximelt folds seasoned beef, fresh pico and three melty cheeses into a soft, steamed flour tortilla. With leftover Enchirito beef it takes about five minutes, and it's the cozy, cheesy one people still miss.
How Do You Make a Taco Bell Meximelt at Home? (Quick Answer)
Lay an 8-inch flour tortilla flat and scatter cheese over one half. Add about 1/2 cup of hot seasoned beef (half a batch of my Enchirito beef makes 4), a spoonful of fresh pico de gallo and more cheese, then fold it over. Steam it soft: 30 to 45 seconds in a damp paper towel in the microwave, or about 1 minute in a covered pan with a splash of water.
At a glance
The one tip that matters: Steam, don't crisp. A damp paper towel in the microwave or a covered pan with a splash of water melts the cheese and keeps the tortilla soft. If it's crisp, you've made a quesadilla.
Why You'll Love This Meximelt
- The cult Taco Bell order rebuilt from the menu description: beef, pico and a three-cheese blend.
- Soft and gooey thanks to a quick steam that melts the cheese right through.
- Fresh pico adds a cool, juicy pop against the warm seasoned beef.
- About 5 minutes when you have Enchirito beef ready, 25 from scratch.
- Freezer friendly so you can wrap a batch for late-night cravings.
What Is a Taco Bell Meximelt?
The Meximelt is Taco Bell's soft, steamed cheese and beef favorite. Taco Bell describes it as seasoned beef, fresh pico de gallo and a warm three-cheese blend in a soft flour tortilla, and that's exactly what this copycat recreates.
It was on the menu for decades before it was cut in 2019, and fans have been asking for it ever since. It's simple, but the steam is what makes it special: soft tortilla, molten cheese and cool pico all in one bite.
Is it still on the menu? Not as a regular item. Taco Bell dropped the Meximelt in 2019, brought it back for its first Decades menu in late 2024, and again for a limited-time Decades menu from August 20. Checked in October: limited-time items come and go, so look in the Taco Bell app near you.
Ingredient Notes
Exact amounts are in the recipe card below.
- Seasoned beef: half a batch of the saucy beef from my Taco Bell Enchirito recipe, or make the half batch in the card.
- Masa harina: a little in the seasoning makes the beef soft and saucy. Flour works too.
- Pico de gallo: two Roma tomatoes, a quarter of a white onion and a small handful of cilantro, finely chopped with a pinch of salt.
- Three-cheese blend: cheddar, Monterey Jack and mozzarella. Shred your own if you can, it melts smoother.
- Flour tortillas: 8-inch soft taco size, soft and fresh so they fold without cracking.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Crumble the beef fine. Taco Bell beef is soft and almost saucy, not chunky. Mash it with a potato masher or the back of a spatula while it browns and you'll get that texture.
- Cook once, eat twice. I make a full batch of my Enchirito beef and use half for Meximelts. The masa harina in it makes the beef soft and clingy, so it stays put inside the fold.
- Seed the tomatoes. Watery pico makes a soggy Meximelt. Scoop out the seeds and the tortilla stays soft but not wet.
- Cheese on both sides of the beef. A little cheese under the beef and a little on top is the whole trick. It melts into the hot beef from both directions and glues everything together.
- Use hot beef. The steam only lasts 30 seconds to a minute, so warm beef does most of the melting. Cold beef straight from the fridge leaves you with a lukewarm middle.
- Soft and steamy, never toasted. A damp paper towel in the microwave for 30 to 45 seconds, or a covered pan with a splash of water for about a minute. Back in my Austin years a Meximelt was the late-night order that came out soft and steamy, and this is how I get that at home. If the tortilla goes crisp, you've made a quesadilla. Still delicious, just different.
- Keep it mild, then add heat. The original isn't spicy. Serve hot sauce or a spoon of pickled jalapenos on the side so everyone can choose.
The Meximelt is number 11 on my countdown of 25 discontinued fast food items you can still make at home.
Miss the Meximelt? You'll find more lost Taco Bell favorites here, from the Bell Beefer to the Volcano Taco.
Copycat Taco Bell Meximelt
4
Meximelts10
minutes15
minutes390
kcal25
minutesA copycat-style Taco Bell Meximelt: saucy seasoned beef, fresh pico de gallo and a cheddar, Monterey Jack and mozzarella blend folded in a soft flour tortilla and steamed, never toasted, until the cheese melts it all together. Uses half a batch of my Enchirito beef. Makes 4.
Ingredients
- For the Beef
2 cups seasoned beef from my Taco Bell Enchirito recipe (half a batch), hot
- Or Make Half a Batch of the Beef Here
1/2 lb ground beef, 80/20 or 85/15
1 1/2 teaspoons masa harina (or 1 teaspoon all-purpose flour)
1 1/2 teaspoons chili powder
1/2 teaspoon dried minced onion
1/4 teaspoon each paprika, ground cumin, onion powder and garlic powder
1/4 teaspoon beef bouillon powder
1/4 teaspoon salt
1 pinch sugar
6 tablespoons water
- For the Pico de Gallo (about 1/2 cup)
2 Roma tomatoes, finely diced
1/4 white onion, finely diced
1 small handful fresh cilantro, chopped
1 pinch salt
- To Assemble
4 flour tortillas, 8-inch
1 cup shredded three-cheese blend (cheddar, Monterey Jack and mozzarella)
Directions
- Make the pico: finely dice the tomatoes and onion, chop the cilantro and mix with a pinch of salt. You want about 1/2 cup.
- If you don’t have Enchirito beef ready, make it: brown the ground beef over medium-high heat for 5 to 6 minutes, breaking it into very small crumbles, until no pink remains and it reaches 160°F. Drain the fat, stir in the spices and the water and simmer 6 to 8 minutes until saucy but not wet.
- Lay a tortilla flat and scatter a little cheese over one half. Add about 1/2 cup hot beef, a spoonful of pico, then a little more cheese on top, so the cheese touches the beef on both sides.
- Fold the tortilla over the filling. Repeat with the rest.
- Steam, don’t crisp: wrap each Meximelt in a damp paper towel and microwave for 30 to 45 seconds, or set them in a skillet over low heat with a splash of water, cover and steam for about 1 minute, until the cheese melts. Serve right away.
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Meximelt vs Quesadilla vs Burrito
They share a tortilla and cheese, but they eat very differently.
| Meximelt | Quesadilla | Burrito | |
|---|---|---|---|
| Shape | Folded in half | Folded flat | Rolled, ends tucked |
| Cooked by | Steaming | Griddling | Usually just warmed |
| Texture | Soft and gooey | Crisp outside | Soft and hearty |
| Filling | Beef, pico, three cheeses | Mostly cheese | Beans, rice, meat and more |
Variations
Once you've made the classic, try these.
- Chicken Meximelt: swap in shredded cooked chicken warmed in the seasoning to 165°F.
- Bean and cheese: use refried beans instead of beef for a vegetarian version.
- Spicy: add diced jalapeno to the pico and a pinch of cayenne to the beef.
- Party tray: fold a dozen, overlap them in a baking dish, add 2 tablespoons of water, cover tightly with foil and steam-bake at 350°F for 10 to 12 minutes.
More Taco Bell Copycats
If you miss the Meximelt, you'll probably miss the Taco Bell Enchirito too, with its red sauce and melted cheese. The copycat Mexican Pizza is my pick for a crunchy, layered treat, and the Taco Bell quesadilla with creamy jalapeno sauce is a weeknight favorite.
For game day, pile up a tray of Nachos BellGrande and browse the rest of the restaurant favorites in our copycat recipes collection.
Frequently Asked Questions
What is in a Taco Bell Meximelt?
Taco Bell describes the Meximelt as seasoned beef, fresh pico de gallo and a warm three-cheese blend wrapped in a soft flour tortilla. This copycat uses homemade taco-seasoned beef, fresh pico and a mix of cheddar, Monterey Jack and mozzarella, steamed until gooey.
Is the Meximelt still on the Taco Bell menu?
It isn't a permanent item. Taco Bell cut the Meximelt in 2019, then brought it back for limited-time Decades menus, including a run that started in August according to the Taco Bell newsroom. Limited-time items come and go, so check the Taco Bell app near you.
What's the difference between a Meximelt and a quesadilla?
A quesadilla is folded and griddled until crisp. A Meximelt is folded over and steamed instead, so the tortilla stays soft and the cheese melts into the beef and pico. It also has fresh pico inside, which a classic quesadilla doesn't.
Can I use store-bought taco seasoning?
Yes. For 1/2 lb of beef use about 1 tablespoon of a store-bought packet and 1/3 cup water instead of the homemade spices. Add a teaspoon of flour or masa harina so the beef turns soft and saucy like Taco Bell beef.
How do I reheat a Meximelt?
Wrap it in a damp paper towel and microwave for 45 to 60 seconds, or steam it in a covered skillet with a splash of water, until it's hot all the way through, 165°F. Avoid a dry oven, which makes the tortilla stiff.
Can I freeze Meximelts?
Yes. Fold them, let them cool, then wrap each one in foil and freeze in a bag for up to 2 months. Reheat from frozen, wrapped in a damp paper towel in the microwave for 2 to 3 minutes, turning once, until 165°F in the center.
