Cheesy Taco Bell Quesarito

If you crave the iconic Taco Bell Quesarito at home this recipe is your ticket to layers of cheesy goodness beef and bold flavors all wrapped up in a toasty burrito. Creating it from scratch turns an ordinary night into something worth celebrating.

My family could never get enough of the drive-thru version so I perfected this at home for game nights and movie marathons. It disappears faster than I can plate it.

Ingredients

• Ground beef: delivers that classic taco flavor make sure it is not too lean for best taste
• Taco seasoning: brings all the right spices you want in every mouthful check it has chili and cumin for authenticity
• White rice: soaks up flavors and gives that signature texture use long grain for fluffiness
• Olive oil: ensures a rich mouthfeel and helps sauté onions and browns the tortilla perfectly choose a pure olive oil for best frying results
• Onion: offers sweet depth to the rice opt for a fresh firm onion
• Chicken broth: makes the rice taste fuller low sodium is best so you control the salt
• Chunky salsa: boosts the rice texture along with a hit of tomato go for one with visible vegetables
• Garlic salt and cumin: both are essential in the rice for that unmistakable taco shop taste
• Sour cream: cools down the spice and adds creaminess always check for freshness
• Chipotle sauce from adobo peppers: brings smoky heat if you like it mild use less or choose a milder salsa
• Paprika chili powder and onion powder: kick the chipotle sauce up a notch use fresh spices for the most flavor
• Flour tortillas: are your canvas go for the softest burrito size you find
• Nacho cheese sauce: gives the major molten cheese factor pick a smooth one with real cheese on the label
• Shredded Mexican cheese blend: means both melt and stretch so choose one with Monterey Jack and Cheddar

Step-by-Step Instructions

Prepare the Taco Meat:

Crumble ground beef into a skillet set to medium heat Cook until browned with no pink left This is where the deep flavor starts off right Add taco seasoning and water then let it simmer uncovered so the flavors marry Plan on about five minutes stirring occasionally Set aside and keep covered

Make the Spanish Rice:

Heat olive oil over medium in a skillet and add chopped onions Sauté these gently for several minutes until softened Their sweetness will flavor the whole pot Stir in rice to coat with oil Keep stirring so every grain toasts a little and starts to turn golden Add chicken broth salsa garlic salt and cumin Give it a gentle stir Bring to a simmer then cover and reduce the heat Let it cook for about twenty minutes or until all liquid is soaked up Fluff with a fork and set aside

Whip Up Chipotle Sauce:

In a bowl whisk together the sour cream chipotle sauce chili powder sugar salt cumin paprika and the onion and garlic powders Whisk until you have a smooth dreamy sauce Adjust heat level as needed your taste is boss here This sauce makes the burrito shine

Assemble the Quesaritos:

Arrange tortillas wrapped in a damp paper towel and gently warm them in the microwave until pliable This makes folding easier Heat nacho cheese sauce until pourable Spread a layer on half the tortillas leaving a border Sprinkle the shredded cheese on top These are now the outer cheesy layer Top with another tortilla and press together This locks in all that oozy cheese

Layer and Roll the Burritos:

On each tortilla stack spoon on taco meat and Spanish rice down the center Drizzle with chipotle sauce and a good spoon of sour cream Fold sides in and tightly roll into a burrito shape

Toast the Burritos:

Get a skillet hot with a little olive oil Place stuffed burritos seam-side down and let them get golden and crisp on each side about two minutes per side This step is what makes takeout dreams come true

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My favorites are freshly made burritos but I have to admit the chipotle sauce is the treat that keeps me coming back Sometimes I make extra just to drizzle on everything for days afterward My kids always try to sneak extra cheese inside which I secretly love

Storage Tips

Let any leftover quesaritos cool completely before wrapping tightly in foil or plastic They will last in the fridge for up to three days For best flavor reheat in a skillet rather than the microwave to crisp the outside again You can freeze for up to one month but fresh is always win

Ingredient Substitutions

If you are missing ground beef try ground turkey shredded chicken or black beans The chipotle sauce can be swapped for a milder ranch or the salsa used in the rice Use brown rice instead of white for a nuttier bite Every part is adjustable for dietary needs

Serving Suggestions

Excellent with a side of guacamole fresh pico de gallo or a little shredded lettuce for crunch Sometimes I serve it cut in half with tortilla chips for a fun party platter These also work well as a make ahead lunch on busy days

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Cultural Note

The quesarito is a mashup of a quesadilla and a burrito both classic Mexican American favorites Taco Bell made this famous but at home it becomes even better where you control every ingredient and spice This recipe is all about bold flavor and comfort

Recipe FAQs

→ What type of beef is best for the filling?

Ground beef with moderate fat content works well to ensure juiciness and flavor when cooked with seasonings.

→ How do I make the Spanish rice flavorful?

Sautéing onion before adding rice and simmering it with chicken broth and salsa infuses the rice with rich taste and a pleasant texture.

→ Can I prepare the chipotle sauce in advance?

Yes, mixing the chipotle sauce ingredients beforehand allows the flavors to meld, enhancing the smoky, spicy notes.

→ What is the best way to warm tortillas without drying them out?

Wrapping tortillas in damp paper towels and microwaving briefly keeps them soft and pliable for rolling.

→ How should the quesaritos be cooked to achieve a golden crust?

Cooking on a hot skillet with a thin layer of olive oil for a few minutes each side ensures a crispy, golden exterior while melting the cheeses inside.