Name: Taco Bell Quesarito Cheesy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 pound ground beef; 1/4 cup water; 1 tablespoon taco seasoning; 2 tablespoons olive oil (plus 1 tablespoon for cooking burritos); 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 (divided); 1/2 cup sour cream (plus 1/2 cup for assembling); 2 teaspoons chipotle sauce (from can of adobo peppers); 1 teaspoon chili powder; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 8 flour tortillas, burrito size; 1 cup nacho cheese sauce; 2 cups shredded Mexican cheese blend

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Why You’ll Love This Recipe

This Quesarito recipe is the ultimate comfort food for anyone craving fast-food flavors with a homemade touch. The cheesy, spicy, and savory layers come together for a mouthwatering fusion of textures and flavors. It’s great for a weekend dinner, a meal prep option, or to impress friends on taco night. With step-by-step directions and easily available ingredients, it’s a fun and satisfying dish to prepare and enjoy.

Taco Bell Quesarito Cheesy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Taco Meat

1 pound ground beef
1/4 cup water
1 tablespoon taco seasoning

Spanish Rice

2 tablespoons 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

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

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

Directions

Prepare the Taco Meat:
In a skillet, cook and crumble the ground beef over medium-high heat until no longer pink. Stir in the taco seasoning and water. Simmer uncovered for 3-5 minutes until the flavors combine. Set aside.
Make the Spanish Rice:
Sauté the chopped onion in olive oil over medium heat in a large skillet until tender, about 5 minutes. Add the rice and stir frequently until it begins to brown. Stir in the chicken broth, salsa, garlic salt, and cumin. Reduce heat, cover, and simmer for 20 minutes or until the liquid is absorbed. Set aside.
Mix the Chipotle Sauce:
In a small mixing bowl, whisk together all chipotle sauce ingredients until smooth. Set aside.
Assemble the Quesaritos:
Wrap tortillas in damp paper towels and microwave for 30 seconds to warm them. Heat the nacho cheese sauce. Spread nacho cheese over 4 tortillas, leaving a 1-inch border. Sprinkle shredded Mexican cheese on top and cover with the remaining 4 tortillas. Press gently.
Fill the Burritos:
On the top tortillas, layer taco meat and Spanish rice. Drizzle chipotle sauce and add sour cream.
Fold and Cook:
Fold in the sides and roll into burritos. Heat a skillet over medium-high heat, add olive oil, and cook each burrito for 2-3 minutes per side until golden brown.
Serve:
Slice in half or serve whole. Enjoy warm.

Servings and timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Vegetarian Option: Swap the ground beef for seasoned black beans or a plant-based meat alternative.
Extra Heat: Add chopped jalapeños or more chipotle sauce for a spicier kick.
Cheese Swap: Use pepper jack or cheddar instead of the Mexican blend for a different flavor profile.
Low Carb: Use low-carb tortillas and cauliflower rice to reduce carbs.
Grilled Veggies: Add sautéed bell peppers and onions for extra texture and nutrients.

Storage/Reheating

Storage: Wrap leftover Quesaritos individually in foil or plastic wrap and refrigerate for up to 3 days.
Freezing: Wrap tightly in foil and place in a zip-top bag. Freeze for up to 2 months.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave for 1-2 minutes. For a crispier texture, reheat in the oven at 375°F for about 10-15 minutes.

FAQs

1. How do I keep the Quesarito from getting soggy?

Make sure your rice and meat aren’t too wet before assembling. Also, cook the final burrito in a hot skillet to seal everything in and keep it crispy.

2. Can I make this ahead of time?

Yes, you can prepare all the components and store them separately. Assemble and cook the Quesaritos when ready to eat for best texture.

3. Can I use store-bought Spanish rice?

Absolutely. It will save time, though homemade gives better flavor control.

4. Is there a gluten-free option?

Use gluten-free tortillas and check your seasonings and sauces for gluten-containing ingredients.

5. Can I bake instead of pan-frying the Quesarito?

Yes, bake at 375°F for about 10-12 minutes until golden and warmed through.

6. What’s the best cheese for melting inside the Quesarito?

A Mexican blend or cheddar melts well, but feel free to use your favorite melting cheese.

7. How spicy is the chipotle sauce?

It has a mild to medium heat. You can adjust the chipotle amount to your preference.

8. What sides go well with a Quesarito?

Serve with tortilla chips, guacamole, salsa, or a side salad for a complete meal.

9. Can I make a low-fat version?

Use lean ground beef or ground turkey, light sour cream, and low-fat cheese to reduce calories and fat.

10. How do I keep the tortillas from tearing?

Warming the tortillas makes them more pliable and less likely to tear during assembly.

Conclusion

This homemade Taco Bell Quesarito is a deliciously cheesy, flavor-packed alternative to the fast-food original. With seasoned beef, creamy sauce, and warm rice wrapped in a grilled, melty tortilla, it’s perfect for satisfying your Tex-Mex cravings. Whether you stick to the original or try a fun variation, this recipe is sure to be a hit with family and friends.