Meximelt A La Amy Recipes

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MEXIMELT A LA AMY



Meximelt a La Amy image

I love the Meximelts at Taco Bell. However, I don't eat there a lot because sometimes, it gives me a tummy ache. But when I do, there are only two things I order-EVER! Chili-cheese burritos and Meximelts. One of my gal-pals worked there and told me what was in one. I couldn't figure it out because I was too busy inhaling it. So...here's my take on the Meximelt.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 12m

Yield 12 (depending on how you fill them)

Number Of Ingredients 6

1 lb ground beef (use your fave taco seasoning mix to season by package directions)
1 cup cheddar cheese, shredded
1 cup monterey jack pepper cheese, shredded
1 cup mozzarella cheese, shredded
1/2-1 cup salsa, any you desire (I prefer mild)
8 inches flour tortillas

Steps:

  • Prepare the hamburger meat and drain off all the grease and/or water. Season.
  • Microwave the tortilla until it is soft and easy to roll.
  • Place a layer of ground beef in the bottom.
  • Combine all the cheeses (I just throw it all in a zip-top bag and shake so if there is any left over, I can have it for later.)and sprinkle the desired amount over the beef.
  • Add desired amount of salsa, but do not use too much.
  • (This is sort of like a taco, only the cheese is melted and there is no lettuce or sour cream or any other toppings.).
  • Fold in half and place on a plate.
  • Microwave for 30 seconds or just until the cheese is melted.

Nutrition Facts : Calories 199.8, Fat 14.1, SaturatedFat 7.3, Cholesterol 51.4, Sodium 286.9, Carbohydrate 3.5, Fiber 0.3, Sugar 0.6, Protein 14.3

MEXICAN GRAVY OR ENCHILADA SAUCE



Mexican Gravy or Enchilada Sauce image

Just like the stuff at Taco Bell (or nearly so). I've made large batches of this and canned it, to have on hand throughout the year. Wonderful with chicken enchiladas, "enchiritos," burritos, and just as a dip for a taco. The original recipe came from a banged up library book featuring crock-pot recipes.

Provided by Debber

Categories     Sauces

Time 20m

Yield 2 quarts approx, 25 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/3 cup flour
1/2 teaspoon garlic salt
1/2 cup chili powder (yes, that's the right amount)
1 teaspoon oregano
1/4 teaspoon cumin
3 1/2 cups chicken broth (or 3 - 15 oz. cans)
1 (12 ounce) can tomato sauce

Steps:

  • In a large frying pan, melt the butter.
  • While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
  • Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
  • This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
  • Use "as is" or add to other recipes.

Nutrition Facts : Calories 38.5, Fat 2.5, SaturatedFat 1.3, Cholesterol 4.9, Sodium 235.2, Carbohydrate 3.5, Fiber 1.2, Sugar 0.9, Protein 1.4

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