Taco Bell Quesarito (Cheesy Copycat)

Why You’ll Love This Recipe

I love this recipe because it gives me that Taco Bell-style comfort food fix without leaving my kitchen. It’s perfect for when I want something cheesy, spicy, and satisfying. With seasoned beef, saucy rice, and that melty quesadilla layer, every bite is crave-worthy. Plus, I can tweak the spice level, make it vegetarian, or load it up with extras to make it totally my own.

Ingredients

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

Taco Meat
1 pound ground beef
1/4 cup water
1 tablespoon taco seasoning

Spanish Rice
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

Chipotle Sauce
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

Quesarito Layers
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

Directions

1. Make the Taco Meat
– I cook the ground beef in a skillet over medium-high heat, breaking it apart until no longer pink.
– I stir in taco seasoning and water, then let it simmer uncovered for 3–5 minutes until the flavors come together.
– I set it aside while prepping the rest.

2. Cook the Spanish Rice
– I sauté chopped onions in olive oil in a large skillet until they’re tender, about 5 minutes.
– I add the uncooked rice and stir often until it starts to brown.
– I stir in the chicken broth, salsa, garlic salt, and cumin.
– I reduce the heat, cover, and simmer for 20 minutes until the liquid is absorbed. I set this aside to cool slightly.

3. Mix the Chipotle Sauce
– I whisk together all the chipotle sauce ingredients in a small bowl until smooth. This adds the spicy-creamy kick I love in every bite.

4. Build the Quesarito Layers
– I warm the tortillas in the microwave wrapped in damp paper towels for 30 seconds.
– I microwave the nacho cheese sauce until smooth and warm.
– I spread a layer of nacho cheese on 4 of the tortillas, leaving a 1-inch border.
– I sprinkle shredded Mexican cheese over the top and place another tortilla on top of each, pressing them gently to create a quesadilla-like layer.

5. Fill and Roll the Burritos
– I layer taco meat and Spanish rice onto the second tortilla of each stack.
– I drizzle chipotle sauce and a spoonful of sour cream over the top.
– I fold in the sides, then roll each into a burrito.

6. Grill the Quesaritos
– I heat a skillet over medium-high and brush with olive oil.
– I grill each burrito for 2–3 minutes per side until golden brown and crispy.
– I serve them warm, sliced in half if I want to show off the layers.

Servings and timing

This recipe makes 4 hearty Quesaritos and takes about 40 minutes total:
10 minutes of prep, 30 minutes of cooking, and a few extra minutes for assembly and grilling.

Variations

• Make it vegetarian: I replace the beef with seasoned black beans or plant-based crumbles.

• Swap the rice: I’ve used cilantro-lime rice or brown rice when I want a twist.

• Add extra fillings: I throw in jalapeños, guacamole, or grilled veggies for more flavor and texture.

• Make it low-carb: I use low-carb tortillas and cauliflower rice.

• Extra spicy: I add more chipotle sauce or even a dash of hot sauce inside before rolling.

Storage/Reheating

I store leftover quesaritos in the fridge wrapped in foil for up to 3 days.
To reheat, I warm them in a skillet for a few minutes per side or in the oven at 350°F until heated through. The microwave works in a pinch, but I prefer the skillet for keeping the tortilla crispy.
I don’t freeze them fully assembled, but the rice, meat, and sauce all freeze well separately.

FAQs

Can I use store-bought chipotle sauce?

Yes, I’ve used bottled chipotle sauce when I’m in a hurry, but I prefer making it fresh for the best flavor.

What cheese works best for this recipe?

I love the Mexican cheese blend, but cheddar, Monterey Jack, or even Pepper Jack all melt beautifully in this.

Can I bake instead of grill?

Yes! I bake them at 375°F for 10–12 minutes until golden. It’s a good hands-off option if I’m making a big batch.

Is this too spicy for kids?

I usually reduce or skip the chipotle in the sauce when making it for kids. The nacho cheese and beef still keep it flavorful.

Can I use pre-cooked rice?

Absolutely. I’ve used leftover rice before—just reheat and mix with salsa and seasoning for a quick shortcut.

Conclusion

This Cheesy Quesarito is everything I crave in one epic wrap—melty cheese, bold chipotle flavor, seasoned beef, and fluffy Spanish rice all grilled to perfection. I love how easy it is to customize and how close it tastes to the Taco Bell version—only better, because I made it myself. It’s a next-level burrito that always satisfies when I’m in the mood for something hearty, cheesy, and packed with flavor.

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