This more healthy Meximelt copycat recipe is made with floor turkey seasoned with my homemade taco seasoning wrapped in a tortilla with melted cheese and pico de gallo. Simple and scrumptious!
Meximelt
The Meximelt has at all times been my favourite factor at Taco Bell since they opened within the 80s. So, naturally, I used to be bummed once they took it off the menu! However don’t have any concern—this do-it-yourself, more healthy copycat model made with floor turkey is so good and easy to make. My entire household loves them! For those who’re additionally a Taco Bell fan, don’t miss this copycat Cheeseburger Crunch Wrap.
Why This Meximelt Recipe Works
- Flavorful: The well-seasoned taco meat with recent pico de gallo and melty cheese ends in a satisfying, tasty taste combo.
- Wholesome: Utilizing lean floor turkey and low-carb tortillas makes this do-it-yourself Meximelt lighter than quick meals.
- Fast Meeting: After the bottom turkey cooks, simply layer the meat, pico, and cheese in a tortilla, wrap it up, and microwave it for a minute.
Meximelt Elements
- Pico de Gallo: Tomato, scallion, cilantro, jalapeño, lime juice, kosher salt
- Taco Meat: Purchase 93% lean floor turkey.
- Garlic and Onion: Mince two garlic cloves and half of a small onion.
- Bell Pepper: Mince two tablespoons of crimson bell pepper.
- Liquid: You’ll want water and canned tomato sauce.
- Taco Seasoning: My taco seasoning recipe consists of garlic powder, cumin, kosher salt, chili powder, candy paprika, and dried oregano.
- Tortillas: My favourite low-carb flour tortillas are La Banderita’s Carb Counter Tortillas.
- Meximelt Cheese: Use shredded Monterey Jack, Colby Jack, or a Mexican cheese mix.
How one can Make a Meximelt
- Make Pico de Gallo: Mix the pico de gallo components in a bowl and refrigerate till prepared to make use of. Earlier than including it to the Meximelt, drain it so the tortillas don’t get soggy.
- Prepare dinner the Taco Meat: Brown the bottom turkey in a big skillet over medium-high warmth, breaking it into smaller items. When it’s not pink, sprinkle the taco seasoning over it.
- 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 till the sauce thickens and the flavors meld. Uncover and cook dinner over medium warmth for a couple of minutes till the liquid reduces and evaporates. If there’s an excessive amount of liquid, it should make the tortillas soggy.
- Heat the tortillas by wrapping them in a clear dish towel and microwaving for about 20 seconds. They need to be pliable in order that they don’t crack.
- Assemble the Meximelt: High every tortilla with 1 / 4 cup of cheese, a 3rd cup of taco meat, and a few pico. Fold within the sides and roll it up like a burrito.
- Soften the Cheese: Wrap every Meximelt in a humid paper towel and microwave each for one minute. Take away and serve instantly.
Variations:
- Meat: Swap floor turkey for floor beef.
- Time Savers: Purchase pico de gallo and taco seasoning from the grocery store to save lots of time.
- Tortillas: Substitute flour tortillas with entire 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 colour bell pepper for a crimson one.
What to Serve with Meximelts
This straightforward Meximelt recipe is nice for a fast lunch, particularly if you have already got all of the components ready. For those who’re serving them for dinner and desire a extra filling meal, under are some concepts:
Storage
Meximelts are greatest eaten proper after they’re assembled and heated. In case you have leftover components, retailer them individually for as much as 4 days and make them proper earlier than serving.
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Yield: 8 servings
Serving Measurement: 1 meximelt
For the bottom taco meat:
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To organize the pico de gallo toss all the components collectively in a bowl and refrigerate till prepared to make use of. As soon as prepared to make use of, drain so your mexi soften doesn’t get soggy.
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Brown the turkey in a big skillet over medium-high warmth, breaking it into smaller items because it cooks. When not pink add taco seasoning and blend effectively.
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Add the onion, garlic, bell pepper, water and tomato sauce, stir and canopy. Simmer on low for about quarter-hour or till the sauce thickens and the flavors meld.
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Uncover and cook dinner over medium warmth till the liquid reduces and evaporates if too liquidy to keep away from soggy tortillas, 3 to five extra minutes.
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Heat Microwave the flour tortillas in a clear dish towel, for about 20 seconds, or till they’re pliable in order that they don’t crack.
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High every tortilla with 3/4 ounce (about 1/4 cup) cheese, 1/3 cup taco meat, and a number of the pico de gallo. Fold within the sides and roll up like a burrito.
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Wrap every Meximelt in a humid paper towel and microwave for 60 seconds every.
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Take away and serve instantly.
Final Step:
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Serving: 1 meximelt, Energy: 224 kcal, Carbohydrates: 20 g, Protein: 21.5 g, Fats: 12 g, Saturated Fats: 5 g, Ldl cholesterol: 61 mg, Sodium: 640.5 mg, Fiber: 12 g, Sugar: 2 g
