Meximelt Recipe
This healthier version of Meximelt is made with ground turkey seasoned with my own taco flavor and served inside a tortilla with pico de gallo and melted cheese. Simple and tasty!
Yield: 8
Materials
For the Pico De Gallo:
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
For the ground taco meat:
- 1 pound 93% lean ground turkey
- 2 cloves minced garlic
- 1/2 small onion minced
- 2 tablespoons red bell pepper minced
- 1/3 cup water
- 1/2 cup canned tomato sauce
- 1 1/2 tablespoons homemade taco seasoning
- 8 low-carb taco size flour tortillas I like La Banderita Carb Counter Carb Lean Flour Tortillas
- 6 ounces freshly shredded monterey jack colby jack or Mexican shredded cheese blend (about 2 1/4 cups)
Instructions
- Combine all the ingredients in a bowl to make the pico de gallo, then chill it until needed. Drain when ready to use to prevent sogginess in your mexi melt.
- In a big pan over medium-high heat, brown the turkey, breaking it up into smaller pieces as it cooks. When no longer pink, thoroughly combine with taco seasoning.
- Stir in the tomato sauce, bell pepper, onion, and garlic. Cover and let sit. Reduce heat and simmer until the sauce thickens and the flavors combine, about 15 minutes.
- For 3 to 5 more minutes, or until the liquid decreases and evaporates if it is too liquidy to prevent soggy tortillas, uncover and cook over medium heat.
- Warm To prevent them from cracking, microwave the flour tortillas in a fresh dish towel for about 20 seconds, or until they become flexible.
- Place 1/3 cup taco meat, 3/4 ounce (about 1/4 cup) of cheese, and a little portion of the pico de gallo on top of each tortilla. Like a burrito, fold in the sides and roll up.
- Put a moist paper towel over each Meximelt and microwave for 60 seconds on each one.
- Take out and serve right away.