Taco Bell Quesarito Cheesy

Why You’ll Love This Recipe

I love this copycat Quesarito because it combines all the best flavors in one bite—spicy beef, creamy chipotle sauce, gooey cheese, and fluffy rice. The double tortilla with melted cheese in between makes it extra rich and hearty. It’s customizable too, so I can adjust the spice, switch up the protein, or add extra toppings. It’s the perfect dinner when I’m craving comfort food that feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Taco Meat:

• 1 pound ground beef

• ¼ cup water

• 1 tablespoon taco seasoning

For the Spanish Rice:

• 2 tablespoons olive oil

• ¼ cup onion, chopped

• 1½ cups uncooked white rice

• 2 cups chicken broth

• 1 cup chunky salsa

• 1 teaspoon garlic salt

• 1 teaspoon cumin

For the Chipotle Sauce:

• ½ cup sour cream

• 2 teaspoons chipotle sauce (from canned adobo peppers)

• 1 teaspoon chili powder

• ½ teaspoon sugar

• ½ teaspoon salt

• ½ teaspoon 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

• 2 cups shredded Mexican cheese blend

• ½ cup sour cream

• 1 tablespoon olive oil

Directions

1. Cook the beef:
   In a skillet over medium-high heat, I cook and crumble the ground beef until browned. I stir in the taco seasoning and water, then let it simmer for 3–5 minutes.

2. Make the rice:
   In a skillet, I sauté chopped onion in olive oil until tender. I stir in the rice and cook until lightly browned. Then I add chicken broth, salsa, garlic salt, and cumin. I reduce the heat, cover, and simmer for 20 minutes until the rice is fluffy and liquid is absorbed.

3. Prepare the chipotle sauce:
   In a small bowl, I whisk together the sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth.

4. Assemble the quesadillas:
   I warm the tortillas in the microwave for 30 seconds. I spread nacho cheese sauce on 4 tortillas, sprinkle shredded cheese over the top, and then place another tortilla on top to form cheesy quesadillas.

5. Fill and roll:
   On each quesadilla, I layer taco meat, Spanish rice, chipotle sauce, and a little sour cream. I fold in the sides and roll tightly into burritos.

6. Toast the Quesaritos:
   In a skillet over medium-high heat, I brush olive oil on the surface and cook each burrito for 2–3 minutes per side until golden brown and crispy.

7. Serve:
   I slice and serve them warm, with extra chipotle sauce or guacamole on the side.

Servings and timing

This recipe makes 4 hearty Quesaritos. Prep takes 10 minutes, cooking takes 30 minutes, and they’re ready to enjoy in about 40 minutes.

Variations

• I sometimes swap the ground beef for shredded chicken, steak, or ground turkey.

• For extra heat, I add diced jalapeños or hot sauce to the filling.

• A veggie version works well with sautéed peppers, black beans, and corn instead of meat.

• I like sprinkling crushed tortilla chips inside for extra crunch.

• Using chipotle ranch instead of chipotle sour cream makes it even creamier.

Storage/Reheating

I store leftover Quesaritos in the fridge for up to 3 days. To reheat, I warm them in a skillet or oven at 350°F for about 10 minutes so the tortilla stays crisp. I avoid microwaving since it makes the tortillas soggy. These can also be frozen individually in foil and reheated directly in the oven.

FAQs

Can I use store-bought Spanish rice?

Yes, I sometimes use boxed or pre-cooked Spanish rice if I want to save time. It makes the recipe even quicker.

Can I make these ahead of time?

Yes, I assemble the burritos, wrap them in foil, and refrigerate. When I’m ready, I pan-toast them just before serving.

What cheese works best?

I use Mexican blend, but cheddar, Monterey Jack, or pepper jack all melt beautifully.

How do I keep the burrito from falling apart?

I make sure not to overfill and roll tightly, folding in the sides first. Toasting the burrito also helps it hold its shape.

Can I skip the chipotle sauce?

Yes, but it’s one of my favorite parts! If I want something milder, I replace it with plain sour cream or ranch dressing.

Conclusion

This Taco Bell Quesarito Cheesy recipe gives me all the bold, cheesy, and saucy flavors I crave from the fast-food version, but homemade always tastes better. With seasoned beef, Spanish rice, chipotle sauce, and gooey cheese all wrapped in a toasted tortilla, it’s pure comfort food that’s perfect for dinner or a fun weekend meal.