Meximelt a La Amy
Get ready to elevate taco night with the irresistible "Meximelt a La Amy," a quick and flavorful Tex-Mex creation that’s perfect for busy weeknights or casual gatherings. This cheesy delight features seasoned ground beef simmered with taco spices and layered inside warm, golden flour tortillas alongside a decadent duo of melted Monterey Jack and cheddar cheeses. Bright bursts of flavor come from diced fresh tomatoes, green chilies, and a sprinkle of fresh cilantro, making each bite a vibrant experience. Cooked to crispy perfection on a skillet in just a few minutes, these Meximelts are as easy to make as they are delicious. Serve them hot with optional sour cream for dipping and watch them disappear in no time! This 25-minute recipe serves six and is guaranteed to satisfy your cravings for bold Mexican-inspired flavors.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 cup water
- 6 pieces flour tortillas (medium-sized)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup diced fresh tomatoes
- 1 cup diced green chilies (canned, drained)
- 2 tablespoons chopped fresh cilantro
- 0.5 cup sour cream (optional)
Instructions
In a large skillet, cook the ground beef over medium heat until browned, breaking it up into crumbles with a spatula. Drain any excess grease.
Sprinkle the taco seasoning over the cooked beef, then add the water. Stir well and let the mixture simmer for 5 minutes until the liquid reduces slightly. Remove from heat.
Preheat a non-stick skillet or griddle over low-medium heat to warm the tortillas.
Place one tortilla on the skillet. Spread about 2 tablespoons of Monterey Jack cheese and 2 tablespoons of cheddar cheese evenly over half of the tortilla.
Spoon 2 to 3 tablespoons of the seasoned beef over the cheese layer.
Sprinkle a tablespoon each of diced tomatoes and diced green chilies on top of the beef. Garnish with a pinch of chopped cilantro.
Fold the tortilla in half to form a semi-circle, gently pressing the edges together.
Cook the Meximelt for 2-3 minutes per side, or until the tortilla is golden and crispy, and the cheese is melted.
Remove from the skillet and repeat with the remaining tortillas and fillings.
Serve the Meximelts warm. Add a dollop of sour cream on the side, if desired.
Nutrition Facts
Calories |
3119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 7457 mg | 324% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.3 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2121 mg | 163% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2489 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
