1-First, make the Pico de Gallo by mixing 1 cup chopped tomatoes, 2 tablespoons finely chopped onion, 1 tablespoon lime juice, 1/4 teaspoon salt, 1 tablespoon chopped cilantro, and 1/2 seeded and chopped jalapeno in a bowl, then pop it in the fridge until you’re ready.

2-Next, brown the 1 pound ground beef in a large skillet, breaking it into small pieces as it cooks, and stir in 2 tablespoons taco seasoning with a bit of water as directed.

3-Once that’s done, warm the 6 taco-sized flour tortillas in a towel for about 20 seconds to keep them flexible.

4-Now, assemble each one by adding shredded cheese, the seasoned beef, and Pico de Gallo, then fold the sides and roll it up like a burrito.

5-Wrap each assembled Meximelts in a damp paper towel and microwave for 20 seconds to melt everything together perfectly.

6-Finally, serve them right away while they’re nice and hot.