Taco Bell Quesarito

Experience a beloved fast-food favorite right in your own kitchen with this Taco Bell Quesarito. Each bite of this homemade quesadilla-meets-burrito delights with a perfect balance of savory seasoned beef, fluffy rice, and melty cheese all wrapped in a crisp, warm tortilla.

Whether you’re hosting a casual gathering or craving comfort food for a weeknight dinner, this quesearito offers richness and satisfying textures that will keep everyone coming back for more.

Ingredients

• Ground Beef (1 pound): Provides hearty, protein-rich base with a flavorful meaty texture that’s key to this quesearito.
• Water (1/4 cup): Added to the beef during cooking to help tenderize meat and distribute taco seasoning evenly.
• Taco Seasoning (1 tablespoon): Brings authentic Mexican-inspired spices and smoky heat that season the beef deliciously.
• Olive Oil (2 tablespoons): Used for sautéing onions and crisping the assembled quesearito to a golden exterior.
• Onion, chopped (1/4 cup): Adds crunchy sweetness and aromatic depth to balance savory beef.
• Uncooked White Rice (1 1/2 cups): Forms a fluffy, spiced bed inside the wrap providing body and texture.
• Chicken Broth (2 cups): Simmering liquid for rice that infuses rich, savory flavor.
• Chunky Salsa (1 cup): Adds a zesty, slightly spicy freshness incorporated with the rice.
• Garlic Salt (1 teaspoon): Enhances overall flavor with a balanced garlic and salt seasoning.
• Cumin (1 teaspoon): Adds earthy warmth complementing the beef and rice blend.
• Sour Cream (1/2 cup + 1/2 cup extra): Creamy tangy component blended with chipotle and served as garnish for cooling richness.
• Chipotle Sauce (2 teaspoons): Made from canned chipotle peppers in adobo; adds smoky spice to the sour cream sauce.
• Chili Powder (1 teaspoon): Contributes additional mild heat and a robust chili flavor.
• Sugar (1/2 teaspoon): Balances acidity and spices subtly in the seasoning mix.
• Salt (1/2 teaspoon): Essential seasoning to enhance all elements.
• Paprika (1/2 teaspoon): Provides smoky color and mild pepper undertones.
• Garlic Powder (1/4 teaspoon): Adds extra depth of garlic flavor during spice mixing.
• Onion Powder (1/4 teaspoon): Complements the fresh onion with concentrated sweet onion notes.
• Flour Tortillas, burrito size (8): Soft, pliable wraps that hold all fillings and crisp nicely when fried.
• Nacho Cheese Sauce (1 cup): Creamy, melty cheese sauce that binds filling components with indulgence.
• Shredded Mexican Cheese Blend (2 cups): Adds gooey, stretchy cheese layers for ultimate cheesiness.

Instructions

Cook and Season the Beef

Heat olive oil in a skillet over medium heat and sauté chopped onions until translucent to release their natural sweetness. Add ground beef and cook until browned and crumbly. Drain any excess fat, then stir in taco seasoning and water. Simmer the mixture until thickened to infuse the meat with bold, spicy flavors.

Prepare the Rice Mixture

In a large pot, combine uncooked white rice, chicken broth, chunky salsa, garlic salt, and cumin. Bring to a rolling boil, then reduce heat to low and cover. Let simmer until the rice is tender and the liquid is absorbed, incorporating savory and zesty notes throughout for a delicious base.

Create the Chipotle Cream Sauce

In a mixing bowl, blend sour cream with chipotle sauce and spices including chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder. This smooth sauce adds a smoky, spicy kick and creamy texture to balance the hearty filling.

Assemble the Quesaritos

Lay tortillas flat and evenly spread the cooked rice mixture followed by a scoop of seasoned beef. Drizzle nacho cheese sauce over the fillings and sprinkle generously with shredded Mexican cheese blend. Roll the tortillas tightly to secure all the delicious contents inside.

Fry to Golden Perfection

Heat olive oil again in the skillet. Place folded quesaritos seam-side down in the hot oil, cooking each side until golden brown and slightly crispy. This step seals and crisps the tortilla while melting the cheese, delivering contrasting textures and warm flavors.

Serve Warm with Sour Cream

Plate your cooked quesaritos hot and garnish with additional sour cream on the side. These creamy dollops provide a cool, rich contrast to the spicy, cheesy filling—making every bite satisfying and balanced.

Storage Tips

Store leftover quesaritos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness rather than microwaving, which can make the tortilla soggy.

Serving Suggestions

Serve alongside fresh pico de gallo, guacamole, or a simple green salad for a complete Mexican-inspired meal. A squeeze of lime and chopped cilantro add fresh brightness that complements the rich quesearito.

FAQs

Can I use different meat for this quesarito?

Yes, ground chicken, turkey, or plant-based meat substitutes work well with similar seasoning adjustments.

Is it possible to make this recipe gluten-free?

Yes, simply swap regular flour tortillas for gluten-free tortillas available in most stores.

How do I adjust the spice level?

Modify chipotle sauce quantity or omit chili powder if you prefer milder flavors. Add cayenne for more heat.

Can this be made ahead of time?

You can prepare fillings and sauce ahead, then assemble and fry just before serving for fresher texture.

What’s the best way to reheat leftovers?

Reheat in a skillet over low heat to keep the tortilla crispy rather than microwaving.

Can I add vegetables to the filling?

Absolutely! Sautéed peppers, corn, or black beans make delicious, nutritious additions.

What type of cheese melts best in this dish?

Mild Mexican blend or sharp cheddar both melt nicely and complement the flavors.

Taco Bell Quesarito

Enjoy a homemade Taco Bell Quesarito with seasoned beef, flavorful rice, and creamy sauces in a warm tortilla delivering rich textures and bold Mexican flavors perfect for any meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course dinner, Main Course

Cuisine Mexican

Servings 4 people

Calories 720 kcal

Equipment

• 1 skillet for sautéing and frying
• 1 large pot for cooking rice
• 1 mixing bowl for combining sauces and spices

Ingredients

  

• 1 pound ground beef
• 1/4 cup water
• 1 tablespoon taco seasoning
• 2 tablespoons olive oil
• 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 teaspoon cumin
• 1/2 cup sour cream
• 2 teaspoons chipotle sauce from canned adobo peppers
• 1 teaspoon chili powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 8 flour tortillas burrito size
• 1 cup nacho cheese sauce
• 2 cups shredded Mexican cheese blend
• 1/2 cup sour cream for serving

Instructions

 

• Heat olive oil in a skillet over medium heat and sauté chopped onions until translucent.
• Add ground beef and cook until browned, then drain excess fat.
• Stir in taco seasoning and water, then simmer the beef mixture until thickened.
• In a large pot, combine uncooked rice, chicken broth, chunky salsa, garlic salt, and cumin; bring to a boil.
• Reduce heat and simmer the rice mixture until fully cooked.
• In a mixing bowl, blend sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth.
• Lay tortillas flat and fill each with the cooked rice, beef mixture, a drizzle of nacho cheese sauce, and shredded Mexican cheese.
• Roll the tortillas tightly into quesaritos.
• Heat olive oil in the skillet again and cook the rolled quesadillas seam-side down until golden brown on all sides.
• Serve warm with additional sour cream if desired.

Notes

• Use fresh salsa for brighter flavor.
• Adjust chipotle sauce to control spiciness.
• Store leftovers refrigerated up to 3 days.
• Reheat in skillet for crispiness.