This more healthy Meximelt copycat recipe is made with floor turkey seasoned with my home made taco seasoning wrapped in a tortilla with melted cheese and pico de gallo. Simple and scrumptious!

Meximelt

The Meximelt has all the time 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 worry—this home made, more healthy copycat model made with floor turkey is so good and easy to make. My entire household loves them! When you’re additionally a Taco Bell fan, don’t miss this copycat Cheeseburger Crunch Wrap.

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 pink bell pepper.
• Liquid: You’ll want water and canned tomato sauce.
• Taco Seasoning: My taco seasoning recipe contains 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.

Make a Meximelt

1. 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.
2. 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 now not pink, sprinkle the taco seasoning over it.
3. 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 would make the tortillas soggy.
4. 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.
5. Assemble the Meximelt: Prime 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.
6. 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 avoid wasting 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 coloration bell pepper for a pink 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. When you’re serving them for dinner and need a extra filling meal, beneath are some concepts:

Storage

Meximelts are finest eaten proper after they’re assembled and heated. When you have leftover components, retailer them individually for as much as 4 days and make them proper earlier than serving.

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