Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner
Easy Copycat Taco Bell Meximelts are crispy, cheesy, and ready in just 20 minutes. After making this recipe dozens of times, I’ve discovered the secret to getting that perfect Taco Bell crunch at home. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cheesy Broccoli Chicken and Rice Crockpot Dinner and Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli.
Why This Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner Is Pure Comfort
- Better than takeout taste at home
- Crispy, cheesy layers of flavor
- Quick and easy weeknight dinner
What You'll Need for Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ground beef
- Taco shells
- Shredded cheese
- Taco Bell sauce
- Taco seasoning
- Salt
- Pepper
- Optional: Diced tomatoes
- Optional: Shredded lettuce
- Optional: Sour cream
- Optional: Guacamole
📝 Ingredient Notes
- Ground beef: Use 80/20 ground beef for best results.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Gets the perfect crispy texture for your Meximelts. → See on Amazon
- Instant-read meat thermometer — Ensures your ground beef is cooked to a safe temperature. → See on Amazon
How to Make Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner
- Step 1: Brown ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain excess fat.
- Step 2: Stir in taco seasoning, salt, and pepper. Cook for another 2-3 minutes.
- Step 3: Preheat oven to 375°F (190°C).
- Step 4: Place a taco shell on a baking sheet. Spoon beef mixture into the shell, then top with shredded cheese. Repeat with remaining shells.
- Step 5: Bake for 10-12 minutes, or until cheese is melted and bubbly. Drizzle with taco sauce and add desired toppings.
Cook's Tips for Perfect Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner
- Common mistake and fix: Don't overfill your taco shells. They can become soggy if they're too full.
- : For a crunchier Meximelt, place them under the broiler for 1-2 minutes after baking.
- : To make this recipe even quicker, use pre-cooked taco meat.
Storing & Reheating Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble the Meximelts ahead of time and refrigerate until ready to bake.
Freezing Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner
Freeze cooked Meximelts for up to 2 months. Reheat in the oven at 350°F (180°C) until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp under the broiler for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the ground beef with cooked black beans or lentils.
- Best substitution: If you can't find taco shells, you can use tortillas and fold them around the filling before baking.
- Make-ahead: You can assemble the Meximelts ahead of time and refrigerate until ready to bake.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your Meximelts are becoming soggy, try reducing the amount of beef mixture you use in each shell.
Want to level up this recipe?
Taco seasoning mix — Saves time and adds authentic flavor to your Meximelts. → Check price on Amazon
Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner
Ingredients
Main Ingredients
- Ground beef
- Taco shells
- Shredded cheese
- Taco Bell sauce
Seasonings
- Taco seasoning
- Salt
- Pepper
Optional Toppings
- Diced tomatoes
- Shredded lettuce
- Sour cream
- Guacamole
Instructions
- Step 1: Brown ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain excess fat.
- Step 2: Stir in taco seasoning, salt, and pepper. Cook for another 2-3 minutes.
- Step 3: Preheat oven to 375°F (190°C).
- Step 4: Place a taco shell on a baking sheet. Spoon beef mixture into the shell, then top with shredded cheese. Repeat with remaining shells.
- Step 5: Bake for 10-12 minutes, or until cheese is melted and bubbly. Drizzle with taco sauce and add desired toppings.
Notes
- Chef tip: For a vegetarian version, substitute the ground beef with cooked black beans or lentils.
- Best substitution: If you can't find taco shells, you can use tortillas and fold them around the filling before baking.
- Make-ahead: You can assemble the Meximelts ahead of time and refrigerate until ready to bake.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your Meximelts are becoming soggy, try reducing the amount of beef mixture you use in each shell.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked Meximelts for up to 2 months. Reheat in the oven at 350°F (180°C) until warmed through.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp under the broiler for 1-2 minutes.
- Make ahead: You can assemble the Meximelts ahead of time and refrigerate until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 25g
- Carbs: 30g
- Fiber: 4g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner FAQs
Yes, you can assemble them ahead of time and refrigerate until ready to bake. However, it's best to add the toppings just before serving.
They may be too full or you might be using too much beef mixture. Try reducing the amount of beef mixture or using less filling.
Yes, you can cook them in the air fryer at 375°F (190°C) for 5-7 minutes, or until the cheese is melted and bubbly.
You can use tortillas and fold them around the filling before baking.
Yes, you can freeze cooked Meximelts for up to 2 months. Reheat in the oven at 350°F (180°C) until warmed through.
A Warm Final Note
I can’t wait for you to try Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
