Taco Bell Quesarito

5 from 22 votes

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

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $26.99 Per Recipe, $6.75 Per Serving

Ingredients

For the Taco Meat:

1 pound Ground Beef
¼ cup Water
1 Tablespoons Taco Seasoning

For the Spanish Rice:

2 Tablespoon Olive Oil
¼ cup Onion chopped
1 ½ cups Uncooked white Rice
2 cups Chicken Broth
1 cup Chunky Salsa
1 teaspoon Garlic Salt
1 teaspoon Cumin

For the Chipotle Sauce:

½ cup Sour Cream
2 teaspoons Chipotle Sauce from can of Adobo Peppers
1 teaspoon Chili Powder
½ teaspoon Sugar
½ teaspoon Salt
½ teaspoon Cumin
½ teaspoon Paprika
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder

For the Quesaritos:

8 Flour Tortillas burrito size
1 cup Nacho Cheese sauce
2 cups shredded Mexican Cheese Blend
½ cup Sour Cream
1 Tablespoon Olive Oil

Instructions

For the Taco Meat:

In a skillet over medium-high heat, cook 1 pound ground beef until browned. Drain excess grease, then add ¼ cup water and 1 tablespoon taco seasoning. Stir and simmer until combined.
Heat uncovered for 3-5 minutes until the flavors are combined.
Set aside.

For the Spanish Rice:

In a separate pan, heat 2 tablespoons olive oil over medium heat. Add ¼ cup chopped onion and cook until softened.
Stir in 1 ½ cups uncooked white rice, 2 cups chicken broth, 1 cup chunky salsa, 1 teaspoon garlic salt, and 1 teaspoon cumin. Cook until the rice is tender and liquid is absorbed.
Reduce heat, cover and simmer 20 minutes, until the liquid has been absorbed.
Set aside.

For the Chipotle Sauce:

In a small bowl, mix together ½ cup sour cream, 2 teaspoons chipotle sauce from adobo peppers, 1 teaspoon chili powder, ½ teaspoon sugar, ½ teaspoon salt, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder until smooth.
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 1 cup nacho cheese sauce on 4 of the tortillas. Leaving a 1 inch border on the outside of the tortillas.
sprinkle some of the 2 cups shredded Mexican cheese blend on top
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 ½ cup 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!

Video

Notes

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

Nutrition