1-Preparing a Beef Meximelt Cheesy Taco is one of those kitchen adventures that reminds me why I enjoy cooking so much it’s fun, fast, and rewards you with amazing flavors. First, start by browning and finely crumbling 1 pound lean ground beef over medium-high heat in a skillet. Once browned, drain any excess grease and return the meat to the pan for the next steps.

2-Next, add 1 packet (1 ounce) taco seasoning and 1/2 cup water to the beef, then mash it into very fine crumbles using a potato masher for that perfect texture. Simmer the mixture for 5-10 minutes until the water is absorbed, then remove it from the heat to let it cool slightly. Warm the 4 large flour tortillas by stacking them between damp paper towels and microwaving for 15-20 seconds to keep them pliable.

3-For each tortilla, layer about 1/8 of the cheese (around 5 tablespoons), 1/4 of the meat mixture, 1/4 of the pico de gallo (about 2 tablespoons), and another 1/8 of the cheese to ensure that melty goodness. Tuck in the ends and roll it up like a burrito, then wrap each one in a damp paper towel and microwave for about 15 seconds to steam the tortilla and melt the cheese fully. Serve hot, and you’ve got a meal that’s ready to enjoy for an extra crispy touch, you can pan-sear them in a skillet instead.