Taco Bell Quesarito Copycat (Print-Friendly Version)
Layers of ground beef, Spanish rice, cheeses, and chipotle sauce wrapped in a warm tortilla burrito.
# Ingredients You’ll Need:
→ Beef Filling
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 onion, chopped
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 sauce
13 -
1 teaspoon chili powder
14 -
1/2 teaspoon 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
→ Assembly
20 -
8 flour tortillas, burrito size
21 -
1 cup nacho cheese sauce
22 -
2 cups shredded Mexican cheese blend
23 -
1/2 cup sour cream
24 -
1 tablespoon olive oil
# How to Make It:
01 -
In a skillet over medium-high heat, cook and crumble ground beef until fully browned. Stir in taco seasoning and water. Simmer uncovered for 3 to 5 minutes until well combined and slightly thickened. Remove from heat and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until tender, about 5 minutes. Stir in uncooked white rice and cook until rice is lightly golden. Add chicken broth, salsa, garlic salt, and cumin; mix thoroughly. Reduce heat to low, cover, and simmer for 20 minutes or until liquid is absorbed. Remove from heat and let rest covered.
03 -
Combine sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder in a small mixing bowl. Whisk until smooth and set aside.
04 -
Wrap flour tortillas in damp paper towels and warm in the microwave for 30 seconds. In a microwave-safe bowl, heat nacho cheese sauce until hot. On four tortillas, spread an even layer of nacho cheese sauce, leaving a 1-inch border. Sprinkle shredded Mexican cheese evenly atop nacho cheese sauce, then press a second tortilla over each to form cheese quesadillas.
05 -
Divide seasoned beef and Spanish rice among the four quesadilla tortillas, placing filling down the center. Drizzle chipotle sauce and a spoonful of sour cream over fillings. Fold in the sides and roll tightly into burritos.
06 -
Heat a skillet over medium-high heat and brush with olive oil. Place burritos seam side down and cook 2 to 3 minutes per side until golden and crisp. Serve immediately.
# Extra Suggestions:
01 -
Increase chipotle sauce or add a pinch of cayenne pepper for extra heat. Customize with additional cheeses or toppings as desired.