Instructions

1. 1

   For the pico de gallo, combine all the ingredients in a mixing bowl and let them chill in the refrigerator until needed. When you're ready to assemble, be sure to drain the mixture to prevent your meximelt from becoming soggy.

2. 2

   In a large skillet, cook the ground turkey over medium-high heat, breaking it apart into smaller chunks as it cooks. Once the meat is no longer pink, add the taco seasoning and stir thoroughly to combine.

3. 3

   Incorporate the onion, garlic, bell pepper, water, and tomato sauce into the skillet. Mix everything well, then cover the pan. Let it simmer on low heat for about 15 minutes, or until the sauce thickens and the flavors blend together nicely.

4. 4

   Remove the lid and continue to cook over medium heat, allowing any excess liquid to evaporate if the mixture appears too watery, which should take an additional 3 to 5 minutes.

5. 5

   Warm the flour tortillas by wrapping them in a clean dish towel and microwaving for approximately 20 seconds, or until they become flexible enough to prevent cracking.

6. 6

   On each tortilla, place 3/4 ounce (around 1/4 cup) of cheese, followed by 1/3 cup of the seasoned taco meat, and a spoonful of pico de gallo. Fold in the edges and roll it up like a burrito.

7. 7

   Encase each meximelt in a slightly damp paper towel and microwave for 60 seconds each to heat through.

8. 8

   Take them out and serve right away for the best experience.

Nutrition Information