Step 1: Make the Pico de Gallo
In a small mixing bowl, combine diced tomatoes, chopped red onion, minced jalapeño, cilantro, and lime juice.
Add a pinch of salt and stir until well combined.
Set aside at room temperature or chill while you prepare the beef mixture.
Step 2: Cook the Seasoned Beef
Heat a skillet over medium heat. If using lean beef, add 1 tbsp olive oil.
Add chopped onions and sauté for 2–3 minutes until translucent.
Stir in minced garlic and cook for 30 seconds.
Add the ground beef. Break it apart with a spatula and cook until browned and no longer pink (about 6–8 minutes).
Drain any excess fat, then return the pan to medium heat.
Sprinkle in all seasonings: chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, and black pepper.
Pour in tomato sauce and beef broth (or water). Stir everything to coat the beef evenly.
Let it simmer uncovered for 3–5 minutes until the mixture thickens slightly.
Taste and adjust salt or spice as desired. Remove from heat.
Step 3: Assemble the Meximelts
Warm the flour tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
Lay one tortilla flat on a clean surface.
Add about ¼ cup of the beef mixture in the center.
Top with 2 tablespoons of shredded cheese and a spoonful of pico de gallo.
Fold the sides slightly and roll into a burrito-style wrap or simply fold in half like a taco.
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