Description
This homemade Taco Bell Quesarito Cheesy combines seasoned beef, flavorful Spanish rice, creamy chipotle sauce, and melted cheese wrapped inside a crispy grilled tortilla. It’s a hearty Tex-Mex comfort food that delivers restaurant-style flavor with fresh homemade ingredients.
Ingredients
1 pound ground beef
1/4 cup water
1 tablespoon taco seasoning
3 tablespoons olive oil, divided
1/4 cup chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
1 teaspoon garlic salt
1 1/2 teaspoons ground cumin, divided
1 cup sour cream, divided
2 teaspoons chipotle sauce from canned 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 burrito-size flour tortillas
1 cup nacho cheese sauce
2 cups shredded Mexican cheese blend
Instructions
- Brown the ground beef in a skillet over medium-high heat until fully cooked. Stir in the taco seasoning and water, then cook for 3 to 5 minutes. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat and sauté the chopped onion until tender.
- Add the uncooked rice and cook until lightly toasted.
- Stir in the chicken broth, salsa, garlic salt, and 1 teaspoon cumin. Cover, reduce heat to low, and simmer for about 20 minutes until the liquid is absorbed.
- Whisk together 1/2 cup sour cream, chipotle sauce, chili powder, sugar, salt, remaining 1/2 teaspoon cumin, paprika, garlic powder, and onion powder until smooth.
- Wrap the tortillas in damp paper towels and microwave for about 30 seconds to soften.
- Heat the nacho cheese sauce according to the package directions.
- Spread the nacho cheese sauce over four tortillas, leaving a 1-inch border. Sprinkle with the shredded Mexican cheese blend and top each with another tortilla.
- Place seasoned beef and Spanish rice in the center of each tortilla stack.
- Drizzle with the chipotle sauce and the remaining 1/2 cup sour cream.
- Fold in the sides and roll tightly into burritos.
- Heat the remaining tablespoon of olive oil in a skillet over medium-high heat and grill each quesarito for 2 to 3 minutes per side until golden brown, crispy, and the cheese is melted.
- Serve immediately while hot.
Notes
Swap the ground beef with chicken, shredded beef, ground turkey, or black beans for a different variation.
Add jalapeños, hot salsa, or pepper jack cheese for extra heat.
Top with lettuce, tomatoes, avocado, or cilantro after grilling for added freshness.
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze individually wrapped quesaritos for up to 2 months.
Reheat in a skillet or 350°F oven for the crispiest texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 quesarito
- Calories: 850 kcal
- Sugar: 8 g
- Sodium: 1650 mg
- Fat: 46 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 105 mg
