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This healthier Meximelt copycat recipe is made with ground turkey seasoned with my homemade taco seasoning wrapped in a tortilla with melted cheese and pico de gallo. Easy and delicious!

Meximelt

The Meximelt has all the time been my favorite thing at Taco Bell since they opened within the 80s. So, naturally, I used to be bummed after they took it off the menu! But haven’t any fear—this homemade, healthier copycat version made with ground turkey is so good and easy to make. My whole family loves them! If you happen to’re also a Taco Bell fan, don’t miss this copycat Cheeseburger Crunch Wrap.

Why This Meximelt Recipe Works

• Flavorful: The well-seasoned taco meat with fresh pico de gallo and melty cheese ends in a satisfying, tasty flavor combo.
• Healthy: Using lean ground turkey and low-carb tortillas makes this homemade Meximelt lighter than fast food.
• Quick Assembly: After the bottom turkey cooks, just layer the meat, pico, and cheese in a tortilla, wrap it up, and microwave it for a minute.

Meximelt Ingredients

• Pico de Gallo: Tomato, scallion, cilantro, jalapeño, lime juice, kosher salt
• Taco Meat: Buy 93% lean ground turkey.
• Garlic and Onion: Mince two garlic cloves and half of a small onion.
• Bell Pepper: Mince two tablespoons of red bell pepper.
• Liquid: You’ll need water and canned tomato sauce.
• Taco Seasoning: My taco seasoning recipe includes garlic powder, cumin, kosher salt, chili powder, sweet paprika, and dried oregano.
• Tortillas: My favorite low-carb flour tortillas are La Banderita’s Carb Counter Tortillas.
• Meximelt Cheese: Use shredded Monterey Jack, Colby Jack, or a Mexican cheese mix.

Find out how to Make a Meximelt

1. Make Pico de Gallo: Mix the pico de gallo ingredients in a bowl and refrigerate until able to use. Before adding it to the Meximelt, drain it so the tortillas don’t get soggy.
2. Cook the Taco Meat: Brown the bottom turkey in a big skillet over medium-high heat, breaking it into smaller pieces. When it’s now not pink, sprinkle the taco seasoning over it.
3. Simmer Tomato Sauce: Stir within the onion, garlic, bell pepper, water, and tomato sauce and canopy the skillet. Simmer on low for about quarter-hour or until the sauce thickens and the flavors meld. Uncover and cook over medium heat for a number of minutes until the liquid reduces and evaporates. If there’s an excessive amount of liquid, it would make the tortillas soggy.
4. Warm the tortillas by wrapping them in a clean dish towel and microwaving for about 20 seconds. They needs to be pliable so that they don’t crack.
5. Assemble the Meximelt: Top each tortilla with 1 / 4 cup of cheese, a 3rd cup of taco meat, and a few pico. Fold in the perimeters and roll it up like a burrito.
6. Melt the Cheese: Wrap each Meximelt in a moist paper towel and microwave every one for one minute. Remove and serve immediately.

meximelt ingredients
taco meat
pico de gallo

Variations:

• Meat: Swap ground turkey for ground beef.
• Time Savers: Buy pico de gallo and taco seasoning from the supermarket to save lots of time.
• Tortillas: Substitute flour tortillas with whole wheat ones or use gluten-free tortillas, like Siete.
• Not a fan of cilantro? Omit it from the pico de gallo.
• Bell Pepper: Sub any color bell pepper for a red one.

What to Serve with Meximelts

This easy Meximelt recipe is great for a fast lunch, especially if you happen to have already got all of the ingredients prepared. If you happen to’re serving them for dinner and wish a more filling meal, below are some ideas:

Storage

Meximelts are best eaten right after they’re assembled and heated. If you’ve leftover ingredients, store them individually for as much as 4 days and make them right before serving.

More Mexican-Inspired Recipes You’ll Love

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Yield: 8 servings

Serving Size: 1 meximelt

For the bottom taco meat:

• To organize the pico de gallo toss the entire ingredients together in a bowl and refrigerate until able to use. Once able to use, drain so your mexi melt doesn’t get soggy.

• Brown the turkey in a big skillet over medium-high heat, breaking it into smaller pieces because it cooks. When now not pink add taco seasoning and blend well.

• Add the onion, garlic, bell pepper, water and tomato sauce, stir and canopy. Simmer on low for about quarter-hour or until the sauce thickens and the flavors meld.

• Uncover and cook over medium heat until the liquid reduces and evaporates if too liquidy to avoid soggy tortillas, 3 to five more minutes.

• Warm Microwave the flour tortillas in a clean dish towel, for about 20 seconds, or until they’re pliable so that they don’t crack.

• Top each tortilla with 3/4 ounce (about 1/4 cup) cheese, 1/3 cup taco meat, and among the pico de gallo. Fold in the perimeters and roll up like a burrito.

• Wrap each Meximelt in a moist paper towel and microwave for 60 seconds each.

• Remove and serve immediately.

Last Step:

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Serving: 1 meximelt, Calories: 224 kcal, Carbohydrates: 20 g, Protein: 21.5 g, Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 61 mg, Sodium: 640.5 mg, Fiber: 12 g, Sugar: 2 g