Beef Meximelt Cheesy Taco

🌮 Beef Meximelt Cheesy Taco Recipe

🕒 Prep Time: 15 minutes

🕒 Cook Time: 15 minutes
🍽️ Servings: 4 tacos

🧾 Ingredients:

For the Seasoned Beef:

• 1 lb (450g) ground beef (80/20 preferred)

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp onion powder

• ½ tsp garlic powder

• ¼ tsp cayenne pepper (optional, for heat)

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ⅓ cup water or beef broth

• 1 tsp cornstarch (for a saucier texture)

For the Cheese Blend:

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese (or use a “Mexican blend”)

For the Pico de Gallo (fresh salsa):

• 2 medium tomatoes, diced

• ¼ red onion, finely chopped

• 1 jalapeño, seeded and minced (optional)

• 1 tbsp fresh cilantro, chopped

• Juice of ½ lime

• Salt, to taste

Other Essentials:

• 4–6 soft flour tortillas (6–8 inch size)

• Sour cream or chipotle mayo (optional)

• Foil or parchment (for wrapping, optional)

🔪 Instructions:

Step 1: Make the Pico de Gallo

1. Combine diced tomatoes, onion, jalapeño, cilantro, and lime juice in a small bowl.

2. Season with salt to taste.

3. Let it sit while you prep everything else so the flavors meld.

Step 2: Cook the Seasoned Beef

1. In a skillet over medium heat, cook ground beef until browned and crumbled. Drain excess fat if needed.

2. Add all spices (chili powder, cumin, paprika, onion powder, garlic powder, cayenne, salt, pepper).

3. Mix cornstarch into water or broth, then pour into the skillet.

4. Simmer for 5–7 minutes until the beef is well-coated and slightly saucy. Set aside.

Step 3: Assemble the Meximelts

1. Warm the tortillas slightly (in a pan or microwave for 10 seconds).

2. On each tortilla:

   • Add a generous scoop of seasoned beef in the center.

   • Sprinkle with the cheddar-Monterey Jack cheese blend.

   • Add a spoonful of fresh pico de gallo.

   • Add a dollop of sour cream or chipotle mayo if desired.

Step 4: Melt & Serve

1. Fold the tortillas burrito-style (bottom up, then sides in).

2. Wrap each taco in foil or parchment paper and warm in a preheated oven at 350°F (175°C) for 5–7 minutes until cheese is fully melted.

   • Alternatively: Microwave each for 30–45 seconds if you’re in a hurry.

🧀 Tips:

• You can melt cheese on the tortilla first (like a quesadilla) before adding beef for extra meltiness.

• Add hot sauce or jalapeño slices inside for a kick.

• Want a crunch? Toast the wrapped Meximelt in a pan for 1–2 minutes per side like a quesadilla.

🔄 Variations:

• Chicken Meximelt: Use shredded rotisserie chicken with taco seasoning.

• Vegetarian: Replace beef with seasoned black beans or lentils.

• Extra cheesy: Add queso blanco or nacho cheese sauce before wrapping.

Would you like a printable version or a visual layout with steps and images?