Taco Bell Quesarito Cheesy (Printable Version)
Savory layers of beef, creamy cheese, spiced sauce, and fluffy rice wrapped in a tortilla.
# Everything You’ll Need:
→ Taco Meat
01 -
1 pound ground beef
02 -
1/4 cup water
03 -
1 tablespoon taco seasoning
→ Spanish Rice
04 -
2 tablespoons olive oil
05 -
1/4 cup chopped onion
06 -
1 1/2 cups uncooked white rice
07 -
2 cups chicken broth
08 -
1 cup chunky salsa
09 -
1 teaspoon garlic salt
10 -
1 teaspoon ground cumin
→ Chipotle Sauce
11 -
1/2 cup sour cream
12 -
2 teaspoons chipotle adobo sauce
13 -
1 teaspoon chili powder
14 -
1/2 teaspoon granulated sugar
15 -
1/2 teaspoon salt
16 -
1/2 teaspoon ground cumin
17 -
1/2 teaspoon paprika
18 -
1/4 teaspoon garlic powder
19 -
1/4 teaspoon onion powder
→ Quesaritos
20 -
8 burrito-size flour tortillas
21 -
1 cup nacho cheese sauce
22 -
2 cups shredded Mexican cheese blend
23 -
1/2 cup sour cream
24 -
1 tablespoon olive oil
# Steps to Cook:
01 -
Cook and crumble ground beef in a skillet over medium-high heat until no longer pink. Stir in taco seasoning and water. Simmer uncovered for 3 to 5 minutes to blend flavors. Remove from heat and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Sauté chopped onion until tender, about 5 minutes. Add uncooked rice and stir frequently until rice begins to brown. Stir in chicken broth, chunky salsa, garlic salt, and cumin. Reduce heat to low, cover, and simmer for 20 minutes until liquid is absorbed. Remove from heat and set aside.
03 -
Whisk together sour cream, chipotle adobo sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder in a small bowl until smooth. Set aside.
04 -
Warm tortillas by wrapping in damp paper towels and microwaving for 30 seconds. Heat nacho cheese sauce in the microwave until warm. Spread nacho cheese on 4 tortillas, leaving a 1-inch border. Sprinkle shredded Mexican cheese over the cheese sauce, then cover with remaining tortillas and press gently to form cheese layers. Layer taco meat and Spanish rice onto the second tortilla. Drizzle chipotle sauce and sour cream over the filling. Fold in sides and roll each burrito tightly.
05 -
Heat a skillet over medium-high heat and add olive oil. Cook each burrito for 2 to 3 minutes per side until golden and crispy. Serve immediately while warm.
# Extra Suggestions:
01 -
Use a non-stick skillet to prevent sticking when browning the burritos.