Beef Meximelt
Cheesy ground beef in a Mexican inspired sauce wrapped in a soft flour tortilla, this Beef Meximelt is easy to make at home, and healthier than fast food!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Cuisine: Mexican American
Servings: 8
Calories: 361kcal
Author: Bernadette
- 1 pound extra lean ground beef 97%
- 1 tablespoon avocado or canola oil
- 2 medium tomatoes ,diced, with juices
- 1 medium yellow onion ,chopped
- 1 jalapeno ,seeded and diced
- ¾ cup water
- 2 tablespoons Cocoa and Ancho Seasoning/one packet store-bought taco seasoning or equivalent homemade
- 1 tablespoon cornstarch (omit if using taco seasoning)
- 3 cups combined shredded Mexican cheese blend and shredded pepperjack (I used reduced fat Mexican cheese blend)
- 8 whole wheat tortillas
- additional diced tomatoes and sour cream for topping (optional)
In a large, deep pan, brown the ground beef along with the chopped onions in the avocado oil over high heat. Drain.
Reduce the heat to medium and add the tomatoes, diced jalapeno, water, and seasoning of choice (mix the cornstarch with the water first, if using). Bring to a simmer; simmer for 15 minutes.
Stir in the shredded cheeses, a handful at a time, until all the cheese is melted. Continue to simmer until thickened and bubbly.
Warm the tortillas wrapped in damp paper towels for 30 seconds on HIGH. Spoon about ⅔ cup onto each tortilla, top with additional diced tomatoes if desired, and fold. Top with sour cream (if desired). Serve immediately
Calories: 361kcal | Carbohydrates: 27g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 703mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 7.6mg | Calcium: 574mg | Iron: 2.7mg