- 1 lb lean ground turkey or beef
- 1 taco seasoning packet
- Taco Seasoning
- 5 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1/2 tsp salt or to taste
- 1 (8 oz) can tomato sauce
- Pico de Gallo
- 4 plum tomatoes, diced (see note)
- 1/4 cup red or white onion, diced
- 1 jalapeno, diced; seeds & ribs removed
- 1/4 cup cilantro, chopped (see note)
- 1 tbsp lime juice
- Salt & pepper
- Flour tortillas
- Shredded Mexican cheese
Place the meat in a skillet over medium heat. Cook until browned and drain off any excess liquid. Stir in the green onions and garlic and cook for about 1 minute or until fragrant.
Stir in the cumin, chili powder, salt, and tomato sauce. Reduce heat to low and simmer for about 10 minutes or until most of the liquid had reduced.
While the meat cooks, prepare the pico de gallo by combining the tomatoes, onions, jalapeno, cilantro, lime juice, and salt & pepper in a bowl. Set aside.
Once the meat is fully cooked, place 3-4 tablespoons of meat on to a tortilla and top with a sprinkling of cheese. If desired, microwave for 20-30 seconds to melt to cheese. Top the Meximelt with pico de gallo and serve.