Taco Bell Quesarito
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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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
Description
This homemade Quesarito begins by cooking and seasoning the ground beef with taco spices and water to create the taco meat base. The Spanish rice is prepared by sautéing onions, toasting rice, and simmering with chicken broth, salsa, and spices until fluffy and flavored. A chipotle sauce made from sour cream and chipotle peppers in adobo adds smoky heat and richness.
To assemble, warmed tortillas are spread with nacho cheese sauce, layered with taco meat, Spanish rice, shredded cheese, sour cream, and chipotle sauce. The tortillas are rolled up and griddled in olive oil to warm through and gently melt the cheeses, creating a melty, hearty filling wrapped in a soft tortilla.
This recipe serves up to eight quesadillas, making it suitable for family meals or gatherings. The filling ingredients and sauces bring heat and multiple textures, complementing each other and balancing creamy, spicy, and savory notes.
Leftovers can be wrapped in foil and refrigerated for up to three to four days, convenient for reheating and enjoying later.
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 white rice uncooked
- 2 cups chicken broth
- 1 cup salsa chunky
- 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 Mexican cheese blend shredded
- 1/2 cup sour cream
- 1 Tablespoon olive oil
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
- Leftover Quesaritos can be wrapped in foil and refrigerated up to 3 to 4 days for easy reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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