Indulge in the irresistible fusion of a quesadilla and a burrito with this homemade Taco Bell Quesarito. Each bite delivers a melty, cheesy quesadilla exterior wrapped around a flavorful center filled with seasoned ground beef, savory rice, and creamy sauces—a comforting, satisfying meal that rivals the fast-food favorite.
This recipe combines the best of Mexican-American flavors, perfect for satisfying hearty cravings at any time. With just a bit of effort and common ingredients, you can achieve the crave-worthy taste and texture in your own kitchen.
- The crispy, cheesy quesadilla exterior seals in juicy, flavorful fillings for a unique texture contrast.
- Seasoned beef combined with seasoned rice delivers a rich, hearty bite in every mouthful.
- Layered sauces like nacho cheese, sour cream, and creamy chipotle add extra indulgence and smoky heat.
Ingredients
- Ground beef (1 lb): Quality lean beef crumbled and cooked, serving as the flavorful protein base.
- Taco seasoning (1 oz packet): Classic blend of spices that turns plain beef into rich, zesty taco meat.
- Water (1/2 cup): Added to beef with seasoning to create a saucy, tender filling.
- Large flour tortillas (8 burrito size): Soft, flexible wraps forming both the quesadilla shell and the inner wrap.
- Mexican blend shredded cheese (2 cups): Combination of cheeses melting perfectly to create the quesadilla’s crispy, cheesy layer.
- Cooked seasoned rice (1 cup): Spanish or cilantro lime rice adds texture and subtle complementary flavors.
- Nacho cheese sauce (1/2 cup): Creamy, melted cheese sauce for an extra cheesy, gooey interior.
- Sour cream (1/2 cup): Adds cool, tangy creaminess balancing the savory fillings.
- Creamy chipotle sauce (1/4 cup): Smoky, spicy sauce providing a delicious kick and depth of flavor.
Instructions
- Cook and Season Ground Beef
In a medium skillet over medium-high heat, crumble and cook the ground beef until no longer pink. Drain excess grease to avoid a heavy dish. Return beef to heat, add taco seasoning and water, then stir and simmer until the sauce thickens, ensuring well-coated, flavorful meat.
- Make the Quesadilla Shell
Heat a clean skillet over medium heat and warm one large tortilla. Sprinkle about half a cup of shredded Mexican blend cheese evenly, leaving a 2-inch border. Layer a second tortilla on top and cook until the cheese melts, flipping carefully to prevent burning. Cover the pan to help the cheese melt thoroughly, creating a sturdy but pliable quesadilla shell.
- Assemble the Quesarito Filling
Remove the quesadilla from the skillet and lay it flat. Down the center, layer a quarter cup of cooked rice, a generous spoonful of seasoned beef, about two tablespoons of nacho cheese sauce, sour cream, and a tablespoon of creamy chipotle sauce. Distribute evenly for balanced taste and to facilitate rolling.
- Roll the Quesarito
Fold in the edges of the quesadilla and roll tightly like a burrito to enclose all fillings securely. This method keeps the contents from spilling and helps the quesadilla maintain its shape when heated again.
- Toast to Finish
Place the rolled quesarito seam-side down in the warm skillet for one to two minutes. This step seals the edges and crisps the exterior slightly, adding an appealing toasted flavor and texture perfect for enjoying immediately.
- Serve and Enjoy
Slice each quesarito in half for easy handling and serve while warm to enjoy the melty cheese and seasoned fillings at their best. Repeat the process with remaining ingredients to make four servings.
- Don’t overfill the quesadilla shell to ensure it rolls up without breaking or spilling.
- Using a cover while melting cheese helps achieve perfect melt without burning tortillas.
- Rice options like Spanish or cilantro lime rice make great interchangeable fillings depending on your taste preference.
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 the toasted exterior and fully melt the cheese again.
Serving Suggestions
Serve with a side of fresh salsa, guacamole, or black beans for a complete Mexican-inspired meal. Pair with a refreshing lime soda or iced tea to balance the richness.
- Use two skillets: one for beef and one for quesadillas to streamline cooking and assembly.
- For a smoky twist, add a few drops of chipotle in adobo to the ground beef while cooking.
- Press the rolled quesarito gently with a spatula while toasting to create an even, crispy crust.
FAQs
- Can I make these quesaritos vegetarian?
Yes! Substitute ground beef with seasoned black beans or a plant-based meat alternative for a delicious vegetarian version.
- What kind of cheese is best for melting?
A Mexican blend typically includes cheddar, Monterey Jack, and queso quesadilla, all great for melting smoothly and adding flavor.
- Is it possible to freeze quesaritos?
Yes, wrap tightly and freeze before cooking for up to one month. Reheat thoroughly in the oven or skillet before eating.
- How spicy is the chipotle sauce?
Creamy chipotle sauce offers mild to medium heat with smoky undertones. Adjust amount used based on your spice preference.
- Can I prepare components ahead of time?
Absolutely. Cook and season beef and rice in advance to save time during assembly and cooking.
Taco Bell Quesarito
Equipment
- 2 large skillet
- 1 spatula
- 1 Knife for slicing
Ingredients
- 1 lb ground beef
- 1 oz packet taco seasoning
- 1/2 cup water
- 8 large flour tortillas burrito size
- 2 cups shredded Mexican blend cheese divided
- 1 cup cooked seasoned rice Spanish rice or cilantro lime rice
- 1/2 cup nacho cheese sauce or queso
- 1/2 cup sour cream
- 1/4 cup creamy chipotle sauce
Instructions
- Cook and crumble the ground beef in a skillet over medium-high heat until fully cooked and no longer pink; drain excess grease and return beef to skillet.
- Add taco seasoning and water to the beef; stir and simmer until the mixture thickens. Remove from heat.
- Warm one large tortilla in a separate skillet over medium heat. Sprinkle about 1/2 cup shredded cheese on the tortilla, leaving a 2-inch border.
- Place a second tortilla on top and cook until the cheese melts, flipping as needed and covering the skillet if necessary.
- Remove the quesadilla from heat and add a line of fillings down the center: 1/4 cup seasoned rice, taco meat, 2 tablespoons nacho cheese sauce, 2 tablespoons sour cream, and 1 tablespoon chipotle sauce.
- Roll the quesadilla tightly like a burrito, folding in the sides as you roll.
- Place the rolled quesarito seam-side down in the warm skillet for 1 to 2 minutes to seal and toast lightly.
- Slice the quesarito in half and serve warm. Repeat steps to make additional servings.
Notes
- Use Spanish or cilantro lime rice based on preference.
- Substitute chipotle sauce with homemade mayo-chipotle mix if unavailable.
- Avoid overfilling to ensure easy rolling.
- The quesadilla shell differentiates this from a regular burrito.
- Makes 4 quesaritos, each requiring 2 tortillas.
