This more healthy Meximelt copycat recipe is made with floor turkey seasoned with my do-it-yourself 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 after they took it off the menu! However don’t have any worry—this do-it-yourself, more healthy copycat model made with floor turkey is so good and easy to make. My entire household loves them! If you happen to’re additionally a Taco Bell fan, don’t miss this copycat Cheeseburger Crunch Wrap.
Why This Meximelt Recipe Works
- Flavorful: The well-seasoned taco meat with recent pico de gallo and melty cheese leads to 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 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 purple 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.
The best way to Make a Meximelt
- Make Pico de Gallo: Mix the pico de gallo substances 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.
- Cook 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 prepare dinner over medium warmth for a couple of minutes till the liquid reduces and evaporates. If there’s an excessive amount of liquid, it can 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 so 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 humid paper towel and microwave every one 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 purple one.
What to Serve with Meximelts
This simple Meximelt recipe is nice for a fast lunch, particularly if you have already got all of the substances ready. If you happen to’re serving them for dinner and need a extra filling meal, beneath are some concepts:
Storage
Meximelts are greatest eaten proper after they’re assembled and heated. If in case you have leftover substances, 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 arrange the pico de gallo toss the entire substances 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 nicely.
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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 prepare 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 so 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 few of the pico de gallo. Fold within the sides and roll up like a burrito.
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Wrap every Meximelt in a humid 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
