The Taco Bell Meximelt is more than just a menu item; it is a piece of fast-food history. For decades, this perfect blend of a taco and a quesadilla held a permanent spot in the hearts of fans. When it was officially discontinued in 2019 during Taco Bell’s massive menu simplification, a void was left in the lives of many late-night snackers. However, just because it isn’t listed on the digital kiosks or the drive-thru boards doesn’t mean it’s gone forever. If you know the right hacks, customizations, and recipes, you can still experience that cheesy, beefy, pico-de-gallo-filled goodness.
Understanding the Anatomy of a Meximelt
To successfully recreate or order a Meximelt, you first have to understand what made it unique. It wasn’t just a soft taco, and it wasn’t quite a quesadilla. It occupied a middle ground that relied heavily on three specific components: the tortilla, the protein, and the vegetable blend.
The base was a flour tortilla, usually the same size used for a soft taco. Inside, you found Taco Bell’s signature seasoned ground beef. The cheese was a three-cheese blend that was melted until it was gooey and cohesive. The defining ingredient, however, was the Pico de Gallo. This fresh mix of diced tomatoes, onions, and cilantro provided a bright acidity that cut through the richness of the beef and cheese. Finally, the entire item was steamed, not grilled, giving the tortilla a soft, pillowy texture that folded perfectly around the filling.
The Secret Menu Hack: How to Order it Now
Since the Meximelt is no longer a “button” on the cash register, you have to be strategic with your ordering. You are essentially building a Meximelt from the ground up using existing menu items. This requires a bit of patience from both you and the employee taking your order.
The Cheese Roll-Up Method
The most effective way to get a Meximelt today is to start with a Cheese Roll-Up. This item is on the value menu and consists of a flour tortilla and the three-cheese blend, steamed together. Once you have this as your base, you need to add the missing pieces.
- First, ask to add seasoned beef.
- Second, you need to add tomatoes and onions. While Taco Bell officially removed “Pico de Gallo” from the menu for a period, they often have diced tomatoes and onions available separately. Ask for both to be added inside the roll-up.
- Finally, ensure they steam it again after adding the beef to make sure everything is hot and the flavors meld.
The Soft Taco Swap
Another route is starting with a Beefy Soft Taco. You will need to make several modifications here. Ask to remove the lettuce and replace the cheddar cheese with the three-cheese blend. Then, request that the taco be steamed rather than just assembled cold. You will still need to add the tomatoes and onions to mimic that fresh pico flavor. The downside to this method is that the Soft Taco isn’t naturally “steamed” in the same way the Cheese Roll-Up is, so you must be specific about the steaming process.
The Challenge of Pico de Gallo
The biggest hurdle in the quest for a Meximelt is the status of Pico de Gallo. Taco Bell replaced Pico de Gallo with plain diced tomatoes in many locations to streamline their prep work. Without the onions and cilantro mixed in with the tomatoes, the flavor profile of the Meximelt changes significantly.
If your local Taco Bell does not have onions available as an add-on, your “hacked” Meximelt might taste more like a beefy cheesy roll-up. To get the authentic experience, some superfans have been known to bring their own small container of pico or simply accept the tomato-only version. However, many locations still have onions for items like the Bean Burrito, so always ask if they can toss some in with the tomatoes.
Why the Meximelt Was Discontinued
You might wonder why a popular item would be removed in the first place. Taco Bell’s decision in 2019 was driven by operational efficiency. The Meximelt required a specific preparation step involving the steamer that took slightly longer than assembling a standard taco. Additionally, as the company moved toward a more “simplified” menu to increase drive-thru speeds, items with unique ingredient combinations like the Meximelt were the first to go.
The removal of Pico de Gallo was the final nail in the coffin. Since Pico de Gallo was a fresh-prep item with a shorter shelf life, removing it reduced food waste and labor costs. Unfortunately for Meximelt lovers, this made the item nearly impossible to produce in its original form without custom requests.
Recreating the Meximelt at Home
If the “hacking” at the drive-thru feels too complicated, making a Meximelt at home is surprisingly easy and often results in an even better version of the classic. The key is getting the seasoning and the steaming process right.
The Ingredients You Will Need
To make a batch of DIY Meximelts, gather the following:
- Small flour tortillas (fajita or taco size)
- One pound of ground beef
- Taco Bell seasoning packets (available at most grocery stores)
- A bag of three-cheese blend (mozzarella, monterey jack, and white cheddar)
- Fresh Pico de Gallo (tomatoes, white onion, cilantro, and a splash of lime juice)
Cooking and Assembly
Start by browning your ground beef and draining the excess fat. Add the taco seasoning and a small amount of water, simmering until the sauce is thick and coats the meat.
To assemble, lay a tortilla flat and spread a generous amount of the three-cheese blend across the center. Add two tablespoons of the seasoned beef and a spoonful of fresh Pico de Gallo.
The Steaming Technique
This is the most important step. Do not put these in a pan to fry them. To get that authentic Taco Bell texture, you need moisture. You can wrap the Meximelt in a damp paper towel and microwave it for 20 to 30 seconds. Alternatively, you can use a vegetable steamer basket over boiling water for about 1 minute until the cheese is completely melted and the tortilla is soft and slightly tacky to the touch.
The Legacy of the Meximelt
The obsession with the Meximelt speaks to a larger trend in fast food where “cult classics” define a brand’s identity. Even though Taco Bell has introduced hundreds of new items like the toasted wraps and various Chalupa iterations, the simplicity of the Meximelt remains unmatched. It represents a time when the menu felt a bit more “homemade” and focused on classic Mexican-American flavor profiles.
The fact that fans are still searching for ways to order it years after its removal proves that a good flavor combination never truly dies. Whether you are hacking the menu at 1:00 AM or steaming tortillas in your kitchen, the spirit of the Meximelt lives on.
Frequently Asked Questions
What was the difference between a Meximelt and a Soft Taco?
The primary differences were the cheese, the vegetables, and the preparation. A Soft Taco uses lettuce and cheddar cheese and is served “fresh” (un-melted). A Meximelt used a three-cheese blend and Pico de Gallo and was always steamed so the cheese was completely melted and the tortilla was soft.
Can I order a Meximelt on the Taco Bell App?
You cannot find a Meximelt button on the app. However, you can use the app to customize a Cheese Roll-Up. Add seasoned beef, tomatoes, and onions to a Cheese Roll-Up in the customization menu. This is often easier than explaining the order to an employee over the intercom.
Is the Cantina Chicken Soft Taco a good replacement?
While the Cantina Chicken Soft Taco features some fresh ingredients, it uses a different protein and usually includes a creamy sauce. It doesn’t have the same melted, steamed consistency of a Meximelt. If you want that classic taste, sticking to the beef-based customization is your best bet.
Did Taco Bell ever bring the Meximelt back for a limited time?
Taco Bell frequently tests “nostalgia” menus, but the Meximelt has not had a permanent or widespread limited-time return in its original form since 2019. They have focused more on bringing back items like the Mexican Pizza and the Enchirito.
What is the best cheese to use for a DIY Meximelt?
The closest match to the Taco Bell three-cheese blend is a mix of shredded Monterey Jack, mild white cheddar, and mozzarella. For the best melting results at home, try to shred the cheese yourself from a block, as pre-shredded cheese is coated in potato starch which can prevent that perfectly gooey “steamed” texture.