Taco Bell Quesarito Copycat

Recreating Taco Bell’s Quesarito brings that familiar bold flavor and cheesy comfort straight to your own kitchen. This recipe layers spiced ground beef, garlicky Spanish rice, creamy chipotle sauce, and loads of melted cheese all wrapped inside a crisped tortilla replica of the cult menu classic.

Making my first batch for my teens felt like time travel right back to late night takeout runs. They could not believe it was homemade and now we have quesarito night often.

Gather Your Ingredients

• Ground beef: Brings juicy hearty flavor, aim for meat with a bit of fat for tenderness
• Water: Ensures the taco seasoning flavors soak into the meat
• Taco seasoning: Packs the classic Tex Mex punch, choose a low sodium blend if you like
• Olive oil: Makes the sauteed onion and rice richer and more aromatic
• Onion: Adds sweetness and depth, dice it small for even cooking
• White rice: Gives structure to the filling, wash to remove excess starch for fluffier grains
• Chicken broth: Infuses the rice with extra savor, buy a low sodium carton for control
• Chunky salsa: Provides tang and real veggie texture, choose a store salsa with tomato chunks
• Garlic salt and cumin: Give authenticity to the rice profile, use fresh cumin for more impact
• Sour cream: Used in the sauce and filling, balances heat with creaminess, pick full fat for better texture
• Chipotle sauce: The smoky backbone of the whole wrap, use canned chipotles in adobo for the boldest flavor
• Chili powder, sugar, salt, cumin, paprika, garlic powder, onion powder: All work together in the sauce, homemade blends will make it special
• Flour tortillas (large, burrito size): Hold all the delicious fillings well, check for soft pliable packs
• Nacho cheese sauce: Gives gooey melt and classic Quesarito taste, ready made sauces reheat best
• Shredded Mexican cheese blend: Melts in stringy satisfying fashion, try to get a version with Monterey Jack and cheddar
• More sour cream: To contrast the warmth with a cooling smear, pick a fresh tub for smoothest texture
• Olive oil (for crisping the burritos): Ensures the final wrap is golden and slightly crunchy, choose a high quality extra virgin

How to Make It

Cook the Beef:

Brown ground beef in a skillet over medium high heat, breaking it up well. Cook until no pink remains. Add taco seasoning and water. Stir everything thoroughly and let heat together uncovered for a few minutes so every crumb absorbs flavor. Set aside but keep warm.

Make Spanish Rice:

In a large skillet or saucepan, heat olive oil and sauté chopped onion over medium heat. Let it go about five minutes until the onion is soft and caramel tinged. Add rice and stir frequently as it toasts. Once rice is pale golden, add chicken broth, salsa, garlic salt and cumin. Bring to a simmer, cover and cook on low twenty minutes until fluffy and all liquid has been absorbed. Fluff and let rest.

Prepare the Chipotle Sauce:

In a small bowl, whisk together the sour cream, chipotle sauce, spices, sugar and salt. Blend well for an even color and taste. Adjust with extra chipotle to your preferred smoky heat. Chill in the fridge.

Assemble and Layer Quesaritos:

Warm tortillas by wrapping stacks in damp paper towels and microwaving so they stay soft and fold easily. Heat nacho cheese sauce briefly in the microwave. Spread each of four tortillas with nacho cheese leaving about an inch plain at the edge. Sprinkle a layer of shredded cheese. Lay another tortilla directly atop each one and press to adhere. Layer beef then a scoop of Spanish rice down the center. Drizzle chipotle sauce and dab with sour cream. Roll up tightly, folding in sides first, then rolling into a burrito.

Griddle the Quesaritos:

Heat a skillet or nonstick pan over medium high. Brush with a little olive oil. Place burritos seam side down. Press lightly and cook two to three minutes per side until the outside is crisp and golden. Remove and slice or serve whole.

Taco night memories always include that cheese pull shot and laughter around our crowded kitchen table.

Flavor Boosters

Puts you in charge of the spice and cheese blend for full customization. The chipotle sauce is my favorite part, smoky and tangy. I started making double batches because my sister requests it as a dip for everything.

Serving Suggestions

Serve with guacamole or sliced avocado alongside extra salsa. Add crunchy shredded lettuce or jalapeno slices for freshness. Try it with Mexican street corn on the side for a total fusion feast. If you have time make a quick fresh pico with tomatoes, onion and cilantro.

Creative Twists

In summer layer with grilled corn or fresh tomatoes. For colder seasons try a smoky chipotle pork instead of beef. Add roasted sweet potato cubes for a hearty winter version.

Homemade Quesaritos hit all the nostalgic notes and bring everyone to the table. You will crave that cheesy melted center long after your last bite.

Common Questions About This Recipe

→ Can I use brown rice instead of white rice?

Yes, brown rice can be substituted. Adjust simmering time and broth as needed for doneness.

→ How do I make it spicier?

Add extra chipotle sauce, hot salsa, or a pinch of cayenne pepper to the beef or rice for more heat.

→ What tortilla size works best?

Large burrito-size flour tortillas are ideal for holding the multiple fillings and ensuring easy rolling.

→ Can I prepare this in advance?

You may assemble and refrigerate before the final skillet step; crisp them just before serving for best texture.

→ Is there a vegetarian version?

Omit ground beef and replace with seasoned beans, plant-based crumbles, or sautéed veggies for a meatless option.