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Taco Bell Quesarito

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 1244 kcal
Course: Main Course
Cuisine: Mexican

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

Instructions

For the Taco Meat:
    Cup of Yum
  1. 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.
  2. Heat uncovered for 3-5 minutes until the flavors are combined.
  3. Set aside.
For the Spanish Rice:
  1. Sauté onion in oil over medium heat in a large skillet. Cook until tender, about 5 minutes.
  2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
  3. Reduce heat, cover and simmer 20 minutes, until the liquid has been absorbed.
  4. Set aside.
For the Chipotle Sauce:
  1. Add all the ingredients to a small mixing bowl.  Whisk to combine all the ingredients.
  2. Set aside.
For the Quesaritos:
  1. Wrap the tortillas in damp paper towels and microwave them for 30 seconds until warmed.
  2. Warm up the nacho cheese sauce in the microwave.
  3. Spread nacho cheese sauce on 4 of the tortillas.  Leaving a 1 inch border on the outside of the tortillas.
  4. Sprinkle the shredded cheese on top of the nacho cheese.
  5. Top with the remaining tortillas and gently press down.
  6. Spread the taco meat and rice on top of the 2nd tortilla.
  7. Drizzle the chipotle sauce and sour cream on top.
  8. Fold in the sides of the tortillas and roll them up like a burrito.
  9. Heat a skillet over medium high heat and spread the olive oil onto the pan.
  10. Cook each burrito for 2-3 minutes per side until golden brown.
  11. Serve warm and enjoy!

Notes

  • For leftovers: Wrap the burritos in foil and refrigerate for up to 3-4 days. 

Nutrition Information

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

% 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.