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.
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.