This more healthy Meximelt copycat recipe is made with floor turkey seasoned with my wrapped in a tortilla with melted cheese and . 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 after they took it off the menu! However haven’t any worry—this do-it-yourself, more healthy copycat model made with floor turkey is so good and easy to make. My complete household loves them! When you’re additionally a Taco Bell fan, don’t miss this .
Why This Meximelt Recipe Works
- Flavorful: The well-seasoned taco meat with contemporary 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 Substances
- 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 consists of garlic powder, cumin, kosher salt, chili powder, candy paprika, and dried oregano.
- Tortillas: My favourite low-carb flour tortillas are .
- Meximelt Cheese: Use shredded Monterey Jack, Colby Jack, or a Mexican cheese mix.
Learn how to Make a Meximelt
- Make Pico de Gallo: Mix the pico de gallo elements 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 now 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’ll 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: 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.
- Soften the Cheese: Wrap every Meximelt in a moist 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 complete wheat ones or use gluten-free tortillas, like .
- Not a fan of cilantro? Omit it from the pico de gallo.
- Bell Pepper: Sub any coloration bell pepper for a crimson one.
What to Serve with Meximelts
This simple Meximelt recipe is nice for a fast , particularly if you have already got all of the elements ready. When you’re serving them for and need a extra filling meal, under are some concepts:
Storage
Meximelts are greatest eaten proper after they’re assembled and heated. When you’ve got leftover elements, 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 the entire elements 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 now 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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Prime 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 moist 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