Description
A quick and delicious MexiMelt recipe featuring seasoned ground beef, a blend of melted cheeses, and fresh pico de gallo wrapped in soft flour tortillas. Perfect for an easy weeknight meal or a flavorful snack.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef
- 1 packet taco seasoning mix
Tortillas and Cheese
- 6 soft taco-sized flour tortillas
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded mozzarella cheese
Extras
- 1 ½ cups pico de gallo
Instructions
- Prepare Beef: Brown the ground beef in a skillet over medium heat, breaking it into small pieces as it cooks. Drain off any excess grease to reduce fat content. Add the taco seasoning mix along with water as directed on the seasoning package, then cook until the liquid is fully absorbed and the beef is well seasoned.
- Warm Tortillas: Dampen a paper towel and wrap the tortillas inside it. Microwave the wrapped tortillas for about 30 seconds to soften them, making them easier to roll.
- Assemble: Place approximately 4 tablespoons of the seasoned ground beef in the center of each softened tortilla. Top the beef with 2 tablespoons each of shredded cheddar, Monterey Jack, and mozzarella cheeses. Add 2 tablespoons of fresh pico de gallo over the cheese for a fresh, tangy flavor.
- Heat and Roll: Microwave each assembled tortilla individually for 30 seconds to allow the cheese to melt slightly, which helps bind the filling together. Then, roll up the tortillas tightly and serve immediately while warm.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier kick, add jalapeños or hot sauce to the pico de gallo.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- Leftovers can be reheated in the microwave for about 30 seconds.
