Easy Copycat Taco Bell Meximelts for Quick Dinner
Easy Copycat Taco Bell Meximelts are crispy, cheesy, and ready in 20 minutes. After making these many times, I discovered the trick to getting that perfect crispy exterior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Chicken Roll Ups with Ham and Swiss Cheese and Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Why This Easy Copycat Taco Bell Meximelts for Quick Dinner Is Pure Comfort
- Crispy, golden exterior
- Melty cheese center
- Better than takeout taste
- Easy and quick to make
What You'll Need for Easy Copycat Taco Bell Meximelts for Quick Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Tortilla chips
- Shredded cheese
- Ground beef
- Taco seasoning
- Salsa
- Sour cream
- Guacamole
- Taco seasoning
- Salsa
- Sour cream
- Guacamole
- Optional: Diced tomatoes
- Optional: Chopped green onions
- Optional: Sliced jalapeños
📝 Ingredient Notes
- Tortilla chips: Use sturdy, unsalted tortilla chips for the best results.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfectly crispy chips → See on Amazon
- Blender — Smooth salsa for easy blending → See on Amazon
How to Make Easy Copycat Taco Bell Meximelts for Quick Dinner
- Prepare the beef: Cook ground beef with taco seasoning until browned. Drain excess fat.
- Assemble the Meximelts: Layer tortilla chips, cheese, beef, salsa, and more cheese in a skillet. Repeat layers.
- Bake: Bake at 375°F (190°C) for 10-15 minutes, until cheese is melted and bubbly.
- Serve: Top with sour cream, guacamole, and desired toppings. Serve immediately.
Cook's Tips for Perfect Easy Copycat Taco Bell Meximelts for Quick Dinner
- : Use sturdy tortilla chips to prevent them from breaking apart during baking.
- Common mistake and fix: Don't overcrowd the skillet with too many layers. It's okay to have some empty space.
- : For a spicier version, add some diced jalapeños to the beef mixture.
Storing & Reheating Easy Copycat Taco Bell Meximelts for Quick Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: You can assemble the Meximelts ahead of time and refrigerate for up to 24 hours before baking.
Freezing Easy Copycat Taco Bell Meximelts for Quick Dinner
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Microwave for 1-2 minutes, but be careful as it may make the chips soggy.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the ground beef with cooked black beans or lentils.
- Best substitution: No substitutions for the tortilla chips, as they provide the crispy base.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your cheese isn't melting, try covering the skillet with foil and baking for an additional 5 minutes.
Want to level up this recipe?
Tortilla chip scoop — Makes it easy to scoop the perfect amount of chips for each layer → Check price on Amazon
Easy Copycat Taco Bell Meximelts for Quick Dinner
Ingredients
Main Ingredients
- Tortilla chips
- Shredded cheese
- Ground beef
- Taco seasoning
- Salsa
- Sour cream
- Guacamole
Seasonings
- Taco seasoning
- Salsa
- Sour cream
- Guacamole
Optional Toppings
- Diced tomatoes
- Chopped green onions
- Sliced jalapeños
Instructions
- Prepare the beef: Cook ground beef with taco seasoning until browned. Drain excess fat.
- Assemble the Meximelts: Layer tortilla chips, cheese, beef, salsa, and more cheese in a skillet. Repeat layers.
- Bake: Bake at 375°F (190°C) for 10-15 minutes, until cheese is melted and bubbly.
- Serve: Top with sour cream, guacamole, and desired toppings. Serve immediately.
Notes
- Chef tip: For a vegetarian version, substitute the ground beef with cooked black beans or lentils.
- Best substitution: No substitutions for the tortilla chips, as they provide the crispy base.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your cheese isn't melting, try covering the skillet with foil and baking for an additional 5 minutes.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Microwave for 1-2 minutes, but be careful as it may make the chips soggy.
- Make ahead: You can assemble the Meximelts ahead of time and refrigerate for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 650
- Protein: 25g
- Fat: 35g
- Carbs: 50g
- Fiber: 6g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Copycat Taco Bell Meximelts for Quick Dinner FAQs
Yes, you can assemble the Meximelts ahead of time and refrigerate for up to 24 hours before baking. See storage notes for more details.
Make sure your oven is at the correct temperature and that you aren't overcrowding the skillet. Also, ensure that your chips are not too salty, as this can prevent them from crisping up.
While you can use low-fat cheese, it may not melt as well or taste as good as full-fat cheese. For the best results, I recommend using full-fat cheese.
Yes, you can make these in the air fryer. Cook at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through.
Reheat in the oven at 350°F (180°C) for 10-15 minutes. The microwave can make the chips soggy.
A Warm Final Note
I can’t wait for you to try Easy Copycat Taco Bell Meximelts 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!
