Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner. After making this many times, I’ve perfected the crispy, melty texture you love. Keep reading for my best tips, including why this recipe works better than the original. If you love recipes like this, you’ll also enjoy Easy Rosemary Dijon Chicken Breast Recipe and Creamy Honey Lavender Ice Cream Recipe.
Why This Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner Is Pure Comfort
- Crispy, melty cheese that pulls apart perfectly
- Better than takeout taste at home
- Quick and easy weeknight dinner
What You'll Need for Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 1 packet taco seasoning
- 8 slices white bread
- 8 slices American cheese
- 1 cup shredded Mexican cheese blend
- 1 packet taco seasoning
- Salt and pepper to taste
- Optional: Sour cream
- Optional: Salsa
- Optional: Guacamole
- Optional: Diced tomatoes
- Optional: Chopped lettuce
- Optional: Shredded cheese
📝 Ingredient Notes
- Ground beef: Use 80/20 ground beef for best flavor.
- Taco seasoning: I use store-bought packets for convenience.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfectly crispy bread → See on Amazon
- Meat thermometer — Ensures ground beef is cooked safely → See on Amazon
How to Make Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- Cook beef: Brown ground beef in a skillet over medium heat until cooked through. Drain excess fat.
- Season beef: Stir in taco seasoning and 1/4 cup water. Simmer for 5 minutes.
- Prepare sandwiches: Butter one side of each bread slice. Place 4 slices, buttered side down, in a large skillet over medium heat. Top each with 1 slice American cheese, 1/4 cup beef mixture, 2 tablespoons Mexican cheese, and another slice of bread, buttered side up.
- Cook sandwiches: Cook until bread is golden brown and cheese is melted, about 3-4 minutes per side. Repeat with remaining sandwiches.
Cook's Tips for Perfect Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
- : Use a non-stick skillet for easy cleanup.
- Common mistake and fix: Don't overcook the beef or it will be dry. Use a meat thermometer to ensure it reaches 160°F.
- : For a crunchier crust, toast the bread before assembling the sandwiches.
- : Customize your Meximelt with your favorite toppings.
Storing & Reheating Easy Copycat Taco Bell Meximelt 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: Assemble sandwiches ahead of time, but don't cook them until ready to serve.
Freezing Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Freeze cooked sandwiches for up to 2 months. Reheat in the oven from frozen.
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F. Place sandwiches on a baking sheet and heat for 10-15 minutes. Microwave: Microwave for 1-2 minutes or until heated through. The bread may not be as crispy.
Recipe Notes
- Chef tip: For a vegetarian version, use black beans instead of ground beef.
- Best substitution: Use shredded cheddar cheese instead of American cheese for a different flavor.
- Make-ahead: Assemble sandwiches ahead of time, but don't cook them until ready to serve.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the cheese isn't melting, cover the skillet with a lid to trap the heat.
Want to level up this recipe?
Non-stick skillet — Easy cleanup and even cooking → Check price on Amazon
Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 8 slices white bread
- 8 slices American cheese
- 1 cup shredded Mexican cheese blend
Seasonings
- 1 packet taco seasoning
- Salt and pepper to taste
Optional Toppings
- Sour cream
- Salsa
- Guacamole
- Diced tomatoes
- Chopped lettuce
- Shredded cheese
Instructions
- Cook beef: Brown ground beef in a skillet over medium heat until cooked through. Drain excess fat.
- Season beef: Stir in taco seasoning and 1/4 cup water. Simmer for 5 minutes.
- Prepare sandwiches: Butter one side of each bread slice. Place 4 slices, buttered side down, in a large skillet over medium heat. Top each with 1 slice American cheese, 1/4 cup beef mixture, 2 tablespoons Mexican cheese, and another slice of bread, buttered side up.
- Cook sandwiches: Cook until bread is golden brown and cheese is melted, about 3-4 minutes per side. Repeat with remaining sandwiches.
Notes
- Chef tip: For a vegetarian version, use black beans instead of ground beef.
- Best substitution: Use shredded cheddar cheese instead of American cheese for a different flavor.
- Make-ahead: Assemble sandwiches ahead of time, but don't cook them until ready to serve.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the cheese isn't melting, cover the skillet with a lid to trap the heat.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked sandwiches for up to 2 months. Reheat in the oven from frozen.
- Oven reheat: Preheat oven to 350°F. Place sandwiches on a baking sheet and heat for 10-15 minutes.
- Microwave reheat: Microwave for 1-2 minutes or until heated through. The bread may not be as crispy.
- Make ahead: Assemble sandwiches ahead of time, but don't cook them until ready to serve.
Nutrition Per Serving
- Calories: 650
- Protein: 35g
- Fat: 35g
- Carbs: 45g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 110mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Copycat Taco Bell Meximelt Recipe for Quick Dinner FAQs
Yes, assemble the sandwiches ahead of time, but don't cook them until ready to serve.
You may have overcooked the beef. Use a meat thermometer to ensure it reaches 160°F.
Yes, freeze cooked sandwiches for up to 2 months. Reheat in the oven from frozen.
Cook the sandwiches at 375°F for 5-7 minutes per side.
Use shredded cheddar cheese for a different flavor.
A Warm Final Note
I can’t wait for you to try Easy Copycat Taco Bell Meximelt 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!
