Taco Bell Quesarito
A cheesy quesadilla shell stuffed with seasoned beef, rice, and creamy sauces, rolled burrito-style for a hearty Mexican-American main dish with bold flavors and satisfying textures.
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.