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5 from 10 votes

Taco Bell Quesarito

Make this Taco Bell Quesarito for a cheesy, crunchy, and delicious copycat recipe. This was one of our favorite menu items and now we can make it at home.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Taco Bell Quesarito
Servings: 4
Calories: 1244kcal

Ingredients

For the Taco Meat:

  • 1 pound Ground Beef
  • 1/4 cup Water
  • 1 Tablespoons Taco Seasoning

For the Spanish Rice:

For the Chipotle Sauce:

For the Quesaritos:

  • 8 Flour Tortillas burrito size
  • 1 cup Nacho Cheese sauce
  • 2 cups shredded Mexican Cheese Blend
  • 1/2 cup Sour Cream
  • 1 Tablespoon Olive Oil

Instructions

For the Taco Meat:

  • In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, stir in the taco seasoning and the water.
  • Heat uncovered for 3-5 minutes until the flavors are combined.
  • Set aside.

For the Spanish Rice:

  • Sauté onion in oil over medium heat in a large skillet. Cook until tender, about 5 minutes.
  • Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
  • Reduce heat, cover and simmer 20 minutes, until the liquid has been absorbed.
  • Set aside.

For the Chipotle Sauce:

  • Add all the ingredients to a small mixing bowl.  Whisk to combine all the ingredients.
  • Set aside.

For the Quesaritos:

  • Wrap the tortillas in damp paper towels and microwave them for 30 seconds until warmed.
  • Warm up the nacho cheese sauce in the microwave.
  • Spread nacho cheese sauce on 4 of the tortillas.  Leaving a 1 inch border on the outside of the tortillas.
  • Sprinkle the shredded cheese on top of the nacho cheese.
  • Top with the remaining tortillas and gently press down.
  • Spread the taco meat and rice on top of the 2nd tortilla.
  • Drizzle the chipotle sauce and sour cream on top.
  • Fold in the sides of the tortillas and roll them up like a burrito.
  • Heat a skillet over medium high heat and spread the olive oil onto the pan.
  • Cook each burrito for 2-3 minutes per side until golden brown.
  • Serve warm and enjoy!

Notes

For leftovers: Wrap the burritos in foil and refrigerate for up to 3-4 days. 

Nutrition

Calories: 1244kcal | Carbohydrates: 102g | Protein: 49g | Fat: 72g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 3255mg | Potassium: 821mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1658IU | Vitamin C: 3mg | Calcium: 908mg | Iron: 6mg