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Homemade Taco Bell Quesarito Recipe

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3.8 from 15 reviews

This Taco Bell Quesarito recipe combines the savory flavors of seasoned ground beef, Spanish rice, and melted Mexican cheese blend wrapped in warm flour tortillas and grilled to golden perfection. Enhanced with creamy sour cream and a spicy chipotle sauce, this dish delivers a deliciously satisfying and indulgent Mexican-inspired meal perfect for a family dinner or casual gathering.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Taco Meat

  • 1 pound Ground Beef
  • 1/4 cup Water
  • 1 Tablespoons Taco Seasoning

For the Spanish Rice

  • 2 Tablespoon Olive Oil
  • 1/4 cup Onion (chopped)
  • 1 1/2 cups Uncooked white Rice
  • 2 cups Chicken Broth
  • 1 cup Chunky Salsa
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Cumin

For the Chipotle Sauce

  • 1/2 cup Sour Cream
  • 2 teaspoons Chipotle Sauce from can of 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

For the Quesaritos Assembly

  • 8 Flour Tortillas (burrito size)
  • 1 cup Nacho Cheese sauce
  • 2 cups shredded Mexican Cheese Blend
  • 1/2 cup Sour Cream
  • 1 Tablespoon Olive Oil

Instructions

  1. Make the Taco Meat: In a skillet or large pan over medium-high heat, cook and crumble the ground beef until it is no longer pink. Stir in the taco seasoning and water, then heat uncovered for 3-5 minutes until the flavors meld. Set aside.
  2. Prepare the Spanish Rice: In another skillet, sauté the chopped onion in olive oil over medium heat until tender, about 5 minutes. Add the uncooked rice, stirring frequently until it begins to brown slightly. Stir in chicken broth, chunky salsa, garlic salt, and cumin. Reduce the heat to low, cover, and simmer for 20 minutes until the liquid is fully absorbed. Set aside.
  3. Make the Chipotle Sauce: In a small bowl, whisk together sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth and well combined. Set aside.
  4. Warm the Tortillas: Wrap the flour tortillas in damp paper towels and microwave them for 30 seconds to soften and warm.
  5. Assemble the Quesaritos: Warm the nacho cheese sauce in the microwave. Spread the nacho cheese sauce onto 4 of the tortillas, leaving a 1-inch border around the edges. Sprinkle shredded Mexican cheese blend evenly over the nacho cheese. Top each with the remaining tortillas and gently press down.
  6. Fill the Quesaritos: Spread the prepared taco meat and Spanish rice over the second tortilla. Drizzle the chipotle sauce and sour cream evenly over the filling. Fold in the sides of the tortillas and roll them up tightly like burritos.
  7. Cook the Quesaritos: Heat a skillet over medium-high heat and add olive oil to coat the pan. Cook each rolled queserito for 2-3 minutes per side, or until golden brown and crispy.
  8. Serve: Serve the queseritos warm and enjoy your delicious homemade Taco Bell-style queseritos!

Notes

  • You can substitute ground turkey or chicken instead of beef for a leaner option.
  • Adjust the spice level by increasing or decreasing the amount of chipotle sauce in the chipotle cream.
  • For vegetarian adaptation, use seasoned beans instead of ground meat and vegetable broth for the rice.
  • Warm tortillas properly so they are pliable and do not tear when rolling the queseritos.
  • If desired, add additional toppings like chopped cilantro, diced tomatoes, or sliced jalapeños before rolling.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-American

Find it online: https://yourdailycook.com/homemade-taco-bell-quesarito-recipe/