Step 1

Heat a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned and no pink remains. Drain off excess grease and return beef to the pan.

Step 2

Add water and taco seasoning to the beef. Use a spoon or spatula to mash the meat into fine crumbles for that authentic fast-food texture.

Step 3

Bring the mixture to a gentle boil, then reduce heat and simmer for 5-10 minutes until most of the liquid has evaporated and the meat has a slightly saucy consistency. Remove from heat.

Step 4

Wrap the tortillas in a damp paper towel and microwave for 15-20 seconds to soften them. This makes them easier to roll without cracking.

Step 5

Place about ⅓ cup of the seasoned beef down the center of each tortilla. Top with about ¼ cup shredded cheese and a tablespoon of pico de gallo.

Step 6

Fold the bottom edge of the tortilla up over the filling, tuck in the sides, then roll tightly from bottom to top like a burrito. The filling should be completely enclosed.

Step 7

Wrap each meximelt individually in a damp paper towel and microwave for 15 seconds. This melts the cheese perfectly and gives the tortilla that signature soft, slightly steamed texture.

Step 8

Unwrap and serve hot while the cheese is melted and gooey. These taste just like the fast-food favorite but so much better!