Beef Meximelt Cheesy Taco
why make this recipe
Beef Meximelt Cheesy Taco is a delightful dish that combines the flavors of cheesy beef with the fun of baked dough. It’s perfect for a family dinner or a snack for game day. This recipe is easy to make and is sure to please everyone with its juicy filling and crispy exterior.
how to make Beef Meximelt Cheesy Taco
Ingredients:
- 454 g ground beef
- Salt to taste
- Freshly ground black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- 15 ml Worcestershire sauce
- 120 g shredded cheddar cheese or mozzarella cheese
- Optional: cooked crispy bacon, sliced pickles, or caramelized onions
- 1 tube refrigerated biscuit dough or pizza dough (cut into 8–12 portions, flattened into 10 cm rounds)
- 28 g butter, melted
- 5 g minced garlic or 2 g garlic powder
- 16 g freshly grated Parmesan cheese
- Optional: freshly chopped parsley for garnish
Directions:
- In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat, then season with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Remove from heat and let cool completely.
- Fold in the shredded cheese until thoroughly combined.
- Take each portion of dough and press it into a 10 cm round. Place 1–2 tablespoons of the cooled beef mixture in the center. Carefully gather the edges and pinch to seal, encasing the filling completely. Roll gently into a smooth ball.
- Arrange the filled dough balls seam-side down on a parchment-lined baking sheet, spaced apart.
- Combine the melted butter with garlic, and brush generously over each dough ball. Sprinkle Parmesan cheese over the tops.
- Preheat the oven to 190°C. Bake for 15–18 minutes or until the dough is golden brown and fully cooked through.
- Once out of the oven, brush the warm balls with any remaining garlic butter and garnish with chopped parsley if desired. Serve immediately with preferred dipping sauces such as ranch, garlic aioli, or spicy mayonnaise.
how to serve Beef Meximelt Cheesy Taco
Serve these cheesy tacos warm as a delicious appetizer or main dish. They go well with dips like salsa, guacamole, or sour cream. You can also serve them with a fresh salad for a complete meal.
how to store Beef Meximelt Cheesy Taco
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for a few minutes to regain their crispy texture, or microwave for convenience.
tips to make Beef Meximelt Cheesy Taco
- Make sure to drain the excess fat from the beef to avoid a greasy filling.
- Feel free to add extra toppings like jalapeños or different types of cheese for more flavor.
- Ensure the dough is sealed well to prevent the filling from leaking during baking.
variation
You can use ground turkey or chicken instead of beef for a lighter option. Additionally, try different cheeses or add vegetables like bell peppers for a more colorful filling.
FAQs
1. Can I use frozen dough?
Yes, you can use frozen dough. Just thaw it according to the package instructions before using.
2. How spicy is this recipe?
This recipe is not spicy, but you can add jalapeños or hot sauce to the beef mixture if you like heat.
3. Can I prepare this ahead of time?
Yes, you can prepare the beef mixture and dough balls ahead of time. Store them separately in the fridge and bake them right before serving.
Beef Meximelt Cheesy Taco
Ingredients
Meat Filling
- 454 g ground beef
- to taste Salt
- to taste Freshly ground black pepper
- to taste Garlic powder
- to taste Onion powder
- 15 ml Worcestershire sauce
- 120 g shredded cheddar cheese or mozzarella cheese Choose your favorite type of cheese.
- optional cooked crispy bacon, sliced pickles, or caramelized onions Enhance the flavor with additional toppings.
Dough
- 1 tube refrigerated biscuit dough or pizza dough Cut into 8–12 portions and flattened into 10 cm rounds.
Toppings
- 28 g butter, melted
- 5 g minced garlic or 2 g garlic powder
- 16 g freshly grated Parmesan cheese
- optional freshly chopped parsley for garnish
Instructions
Preparation
- In a large skillet, brown the ground beef over medium heat until fully cooked.
- Drain excess fat, then season with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce.
- Remove from heat and let cool completely.
- Fold in the shredded cheese until thoroughly combined.
- Take each portion of dough and press it into a 10 cm round.
- Place 1–2 tablespoons of the cooled beef mixture in the center.
- Carefully gather the edges and pinch to seal, encasing the filling completely.
- Roll gently into a smooth ball.
Baking
- Arrange the filled dough balls seam-side down on a parchment-lined baking sheet, spaced apart.
- Combine the melted butter with garlic, and brush generously over each dough ball.
- Sprinkle Parmesan cheese over the tops.
- Preheat the oven to 190°C and bake for 15–18 minutes or until the dough is golden brown and fully cooked through.
- Once out of the oven, brush the warm balls with any remaining garlic butter and garnish with chopped parsley if desired.
