One of my favorite items to order at Taco Bell is the Meximelt. It’s very easy to make at home, using as much fresh pico de gallo as your tortillas can hold! Serve these with a green salad, raw vegetable platter or cool corn salad for a quick lunch or dinner. These are fun to put together; if you’re cooking with kids, they can do almost the whole thing by themselves.
Right now the local farmers’ markets are overrun with Jersey tomatoes, so I’m taking advantage of the fabulously-priced fresh produce as much as possible!
Makes 8 Mexi-Melts (4 servings)
1 lb. ground beef, browned and drained
Taco seasoning (1 packet if using commercial taco seasoning)
1/4 cup water
8 tortillas (6-inch size)
1 batch (2 cups) pico de gallo
1 cup shredded Cheddar cheese
Season beef with taco seasoning. Stir in water and simmer until water evaporates.
Preheat oven to 350. Cover a baking sheet with foil. Spoon 1/8 of the taco beef into each tortilla. Top with pico de gallo and cheese. Fold over. Cover tightly with a second sheet of foil (you want these to steam, not get crispy).
Bake 10 minutes. Serve immediately.
I’m not actually going to generate a label for these for a few reasons: tortillas will vary, so you should go by what’s on the tortilla package. The same is true for your taco seasoning. I use a seasoning blend that I make myself, which contains no flour, so that’s almost carb-free, but if you use a commercial taco seasoning, you’ll need to check that label. Pico de gallo is very low-carb as well, with only 3g carbs in a 1/4-cup serving (that’s about 2 Mexi-Melts’ worth).