Since Taco Bell has once again discontinued serving the Mexi-Melts, I am thrilled with this recipe! We made these today and they tasted super close to the original. We will be making these again.

My husband is gluten free and has been missing eating Taco Bell and these are his favorite from there. I found some gluten free tortillas and made this recipe last night. He really liked it but said that he remembers the pico having more juice and the meat being a little more moist but overall really enjoyed it. Next time, I'll cut back a little on the bouillon as it seemed a little too strong for all of us.

Glad to see this Meximelt recipe. But, even more important, is to see how to make a good copycat of Taco Bell's meat recipe. So many things from Taco Bell are based upon their taco meat, because if you just use off-the-shelf taco seasoning, then it won't taste like Taco Bell. But, we made this recipe, and it is about spot-on to what Taco Bell tastes like. This is another recipe that is out-of-this-world, and Todd shows how capable he is of copycatting any recipe out there.

I made this last night and it was delicious...especially the beef. I used corn tortillas because that's all I had. I mixed the dry beef ingredients together before mixing into the beef. Not sure if the pico de gallo should be warmed up. I'll definitely make this again!