Ingredients
Equipment
Method
- Brown the Beef: Place the ground beef in a large skillet over medium-high heat. Cook until fully browned, then drain any excess grease from the pan.1 pound lean ground beef
- Season and Mash: Return the meat to the skillet and add the water and taco seasoning. To achieve that authentic Taco Bell texture, use a potato masher or meat chopper to break the beef into very fine crumbles.1 packet taco seasoning, 1/2 cup water
- Simmer: Let the meat mixture simmer for 5 to 10 minutes until the water has reduced and the seasoning is well incorporated. Remove the skillet from the heat.
- Soften the Tortillas: Place a few damp paper towels on a plate, stack the flour tortillas on top, and cover them with more damp paper towels. Microwave for 15 to 20 seconds until they are soft and pliable.4 large flour tortillas
- Assemble the Melts: Lay a warm tortilla flat. Layer approximately 1/8th of the cheese, 1/4th of the seasoned beef, 1/4th of the pico de gallo, and another 1/8th of the cheese.2 1/2 cups shredded cheddar cheese, 1/2 cup pico de gallo salsa
- Roll and Steam: Fold in the ends of the tortilla and roll it up like a small burrito. Wrap the assembled melt in a damp paper towel.
- Final Melt: Microwave the wrapped melt for 15 to 30 seconds. This steams the tortilla and ensures the cheese is perfectly gooey and melted. Serve immediately.
Notes
For the most authentic texture, use a potato masher to crumble the beef and steam the wrapped melt in a damp paper towel. Leftovers can be stored in the refrigerator for up to 4 days, though freezing is not recommended due to the fresh pico de gallo.
