Taco Bell Quesarito
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
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Calories
1244 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Bell Quesarito
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Make this Taco Bell Quesarito for a cheesy, crunchy, and delicious copycat recipe. This was one of our favorite menu items and now we can make it at home.
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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:
- 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
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Instructions
For the Taco Meat:
- In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, stir in the taco seasoning and the water.
- Heat uncovered for 3-5 minutes until the flavors are combined.
- Set aside.
For the Spanish Rice:
- Sauté onion in oil over medium heat in a large skillet. Cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
- Reduce heat, cover and simmer 20 minutes, until the liquid has been absorbed.
- Set aside.
For the Chipotle Sauce:
- Add all the ingredients to a small mixing bowl. Whisk to combine all the ingredients.
- Set aside.
For the Quesaritos:
- Wrap the tortillas in damp paper towels and microwave them for 30 seconds until warmed.
- Warm up the nacho cheese sauce in the microwave.
- Spread nacho cheese sauce on 4 of the tortillas. Leaving a 1 inch border on the outside of the tortillas.
- Sprinkle the shredded cheese on top of the nacho cheese.
- Top with the remaining tortillas and gently press down.
- Spread the taco meat and rice on top of the 2nd tortilla.
- Drizzle the chipotle sauce and sour cream on top.
- Fold in the sides of the tortillas and roll them up like a burrito.
- Heat a skillet over medium high heat and spread the olive oil onto the pan.
- Cook each burrito for 2-3 minutes per side until golden brown.
- Serve warm and enjoy!
Notes
- For leftovers: Wrap the burritos in foil and refrigerate for up to 3-4 days.
Nutrition Information
Show Details
Calories
1244kcal
(62%)
Carbohydrates
102g
(34%)
Protein
49g
(98%)
Fat
72g
(111%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
4g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
157mg
(52%)
Sodium
3255mg
(136%)
Potassium
821mg
(23%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1658IU
(33%)
Vitamin C
3mg
(3%)
Calcium
908mg
(91%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1244 kcal
% Daily Value*
| Calories | 1244kcal | 62% |
| Carbohydrates | 102g | 34% |
| Protein | 49g | 98% |
| Fat | 72g | 111% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 3255mg | 136% |
| Potassium | 821mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1658IU | 33% |
| Vitamin C | 3mg | 3% |
| Calcium | 908mg | 91% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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