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.
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:
- 2 Tablespoon Olive Oil
- 1/4 cup Onion chopped
- 1 1/2 cups Uncooked white Rice
- 2 cups Chicken Broth
- 1 cup Chunky Salsa
- 1 teaspoon Garlic Salt
- 1 teaspoon Cumin
For the Chipotle Sauce:
- 1/2 cup Sour Cream
- 2 teaspoons Chipotle Sauce from can of Adobo Peppers
- 1 teaspoon Chili Powder
- 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
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