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Taco Bell Cheesy Quesarito

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A cheesy, savory, and perfectly spiced homemade version of the famous Taco Bell Cheesy Quesarito. This recipe features layers of seasoned ground beef, Spanish rice, creamy chipotle sauce, nacho cheese, and sour cream—all wrapped in a quesadilla-style tortilla and grilled to golden perfection.

Ingredients

Scale

➤ For the Taco Meat:

1 pound ground beef (lean 90/10 preferred)

¼ cup water

1 tablespoon taco seasoning (store-bought or homemade)

➤ For the Spanish Rice:

2 tablespoons olive oil

¼ cup onion, finely chopped

1½ cups uncooked long-grain white rice

2 cups chicken broth (low sodium optional)

1 cup chunky salsa

1 teaspoon garlic salt

1 teaspoon ground cumin

➤ For the Chipotle Sauce:

½ cup sour cream

2 teaspoons chipotle sauce (from canned chipotle peppers in adobo)

1 teaspoon chili powder

½ teaspoon sugar

½ teaspoon salt

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

➤ For the Quesaritos:

8 large flour tortillas (burrito size)

1 cup nacho cheese sauce (store-bought or homemade)

2 cups shredded Mexican cheese blend

½ cup sour cream

1 tablespoon olive oil (for grilling)

Instructions

🔹 1. Make the Taco Meat:

  1. In a large skillet over medium-high heat, cook and crumble the ground beef until no longer pink (about 6–7 minutes).

  2. Drain excess fat, then stir in 1 tablespoon taco seasoning and ¼ cup water.

  3. Simmer uncovered for 3–5 minutes until thickened. Remove from heat and set aside.

🔹 2. Prepare the Spanish Rice:

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat.

  2. Add chopped onions and sauté for 3–4 minutes until soft.

  3. Stir in uncooked rice and cook, stirring frequently, until rice is lightly toasted (about 5 minutes).

  4. Add chicken broth, salsa, garlic salt, and cumin. Stir well.

  5. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is cooked and liquid is absorbed.

  6. Fluff rice with a fork and set aside.

🔹 3. Make the Chipotle Sauce:

  1. In a small mixing bowl, whisk together sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth.

  2. Cover and refrigerate until ready to use.

🔹 4. Build the Quesadillas:

  1. Warm tortillas in the microwave between damp paper towels for 30 seconds.

  2. Lay out 4 tortillas. Spread ¼ cup nacho cheese sauce over each, leaving a 1-inch border.

  3. Sprinkle ½ cup shredded cheese over the nacho cheese.

  4. Top with a second tortilla to form a quesadilla.

  5. Heat a large skillet over medium heat and cook each quesadilla for 1–2 minutes per side until the cheese is melted and the outside is golden. Set aside.

🔹 5. Assemble the Quesaritos:

  1. Place a quesadilla on a clean surface.

  2. Spoon ¼ of the taco meat in the center.

  3. Add ¼ cup Spanish rice on top of the meat.

  4. Drizzle 1–2 tablespoons chipotle sauce over the rice.

  5. Add 1 tablespoon sour cream.

  6. Fold in the sides and roll tightly into a burrito shape.

🔹 6. Grill the Quesaritos:

  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

  2. Place each Quesarito seam-side down and grill for 2–3 minutes per side until golden brown and slightly crispy.

  3. Remove, slice in half, and serve warm.

Notes

  • Tortillas: Use fresh, soft flour tortillas to prevent cracking.

  • Cheese: For extra meltiness, shred cheese from a block instead of using pre-shredded.

  • Sauce Storage: The chipotle sauce can be refrigerated for up to 5 days.

  • Freezing: Quesaritos can be wrapped in foil and frozen. Thaw before reheating.

  • Vegetarian Option: Substitute taco meat with black beans or seasoned tofu.

  • Add-ins: Try adding guacamole, black beans, or shredded lettuce for extra flavor.

Find it online: https://claradelish.com/taco-bell-cheesy-quesarito/