Description
Craving the bold, cheesy flavors of Taco Bell’s famous Quesarito? Now you can make this fan-favorite at home with simple ingredients and big flavor. This double-layered wrap is packed with seasoned beef, buttery rice, nacho cheese, and smoky chipotle sauce—wrapped in a grilled quesadilla-style tortilla. Perfect for dinner, lunch, or meal prep!
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 2 tablespoons water
- 2 cups cooked white rice
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup nacho cheese sauce
- 1/2 cup shredded Mexican blend cheese
- 1/4 cup chipotle sauce
- 4 large burrito-size flour tortillas4 medium flour tortillas
- Cooking spray or butter
Instructions
In a skillet over medium heat, brown the ground beef until fully cooked.
• Drain excess grease, then stir in taco seasoning and 2 tablespoons water. Simmer for 2–3 minutes until thickened.
• In a small saucepan, combine the cooked rice with butter, garlic powder, and salt. Stir and heat until warm.
• Place a medium tortilla on a flat surface, sprinkle with shredded cheese, then top with a large tortilla.
• Toast the tortilla stack in a skillet over medium heat until the cheese melts and the tortilla is lightly browned, about 1–2 minutes per side.
• Lay the toasted tortilla on a flat surface. In the center, layer 1/4 cup seasoned rice, 1/4 cup seasoned beef, 2 tablespoons nacho cheese, and a drizzle of chipotle sauce.
• Fold in the sides of the tortilla and roll tightly into a burrito.
• Toast the rolled quesarito seam-side down in a skillet with cooking spray or butter until golden brown, about 1–2 minutes per side.
• Repeat with the remaining ingredients to make 4 quesaritos.
Notes
Serve your cheesy quesaritos hot for the best flavor and texture. They pair perfectly with sides like sour cream, guacamole, salsa, or extra chipotle sauce for dipping. To keep the tortillas crisp, toast them just before serving.
If you have leftovers, wrap each quesarito tightly in foil or airtight containers and store them in the refrigerator for up to 3 days. To reheat, warm them in a skillet or oven to maintain their crispy exterior.
For longer storage, freeze individual quesaritos by wrapping them well in plastic wrap and foil. Freeze for up to one month. When ready to eat, thaw overnight in the fridge and reheat in a skillet or oven until heated through and crispy.