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- Prepare Pico de Gallo: In a bowl, combine tomatoes, onion, lime juice, salt, cilantro, and jalapeño. Toss and refrigerate until ready to use.
- Cook Beef: In a skillet over medium heat, brown ground beef, breaking it apart as it cooks. Add taco seasoning and water according to package directions, and simmer until slightly thickened.
- Warm Tortillas: Microwave tortillas wrapped in a clean towel for about 20 seconds until soft and pliable.
- Assemble: On each tortilla, place shredded cheese, then a scoop of seasoned beef, followed by a spoonful of pico de gallo.
- Wrap and Melt: Fold in the sides, roll burrito-style, wrap in a damp paper towel, and microwave for 20 seconds to melt the cheese.
- Serve: Enjoy immediately, with extra pico on top if desired.
Notes
- For extra heat, add cayenne or hot sauce to the beef, or more jalapeños to the pico.
- For chicken Meximelts, swap beef with shredded rotisserie chicken.
- For vegetarian, replace meat with black beans, sautéed peppers, and onions.
- Add a layer of queso before rolling for more creaminess.
- Make pico just before serving for the freshest taste.
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