Beef Meximelt Cheesy Taco
Seasoned ground beef, melty Mexican cheese, and fresh pico de gallo rolled in a soft flour tortilla and steamed until gooey. Ready in about 30 minutes.
Equipment
- Large skillet
- Paper towels
- Microwave
Ingredients
Main Ingredients
- 1 lb lean ground beef browned and drained
- 1 oz taco seasoning mix
- ½ cup water
- 6 large flour tortillas (10 inch) warmed until pliable
- 1 lb shredded Mexican cheese blend about 4 cups
- ½ cup pico de gallo drained of extra liquid
Instructions
Cooking
- Cook the beef. Crumble the beef into a hot large skillet and cook over medium high heat for 6 to 8 minutes, until no pink remains. Drain off the fat.
- Make the filling. Add the taco seasoning and water and simmer 5 to 10 minutes, until thick and almost dry.
- Soften the tortillas. Wrap them in a damp paper towel and microwave 15 to 20 seconds.
- Roll. Fill each tortilla with beef, cheese, and pico de gallo, then fold in the sides and roll tight.
- Melt. Wrap each roll in a damp paper towel and microwave about 15 seconds, until the cheese oozes. Serve hot.
Notes
Substitutions: Use ground turkey or chicken (cook to 165 degrees F) and swap pepper jack for the Mexican blend.
Tips: Drain the beef and pico well so the tortilla does not tear. Crisp the roll seam side down in a dry skillet for one minute if you like a toasted finish.
Storage: Refrigerate in an airtight container for 3 to 4 days and reheat in a skillet until hot throughout.