Why wait in line at the drive-thru when you can recreate the magic of Taco Bell’s Quesarito at home? This recipe combines all the cheesy, savory, and spicy elements you love about the original, with the added bonus of fresh, flavorful ingredients.

Layers of Spanish rice, seasoned beef, gooey nacho cheese, and a creamy, zesty sauce are wrapped in soft tortillas for the ultimate burrito experience. Whether you’re indulging in a weeknight treat or impressing guests with your fast-food-inspired skills, this Copycat Taco Bell Quesarito hits all the right notes.

Image Credit: The Nomad Plate

Yield: 3-4 quesaritos

Equipment:

Saucepan/Frying Pan

Pot

Prep Time: 20 minutes

Fry/Cook Time: 30 minutes

Ingredients:

Spanish Rice

  • 2 tablespoons olive oil
  • ¼ cup onion
  • 1 ½ cups white rice
  • 2 cups chicken broth
  • 1 cup chunky salsa
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin

Taco Meat

  • 1 pound ground beef
  • ¼ cup water
  • 3 tablespoons taco seasoning
  • Sauce
  • ½ cup sour cream
  • 1 teaspoon hot sauce
  • 1 teaspoon chili powder
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Quesarito

  • 6 flour tortillas
  • 1 cup nacho cheese
  • 2 cups mexican shredded cheese
  • ½ cup sour cream

Directions:

  1. In a large pot, start by making the Spanish rice, by add the olive oil and white rice in the pot over medium heat. Stir every few minutes until the rice has lightly browned on all sides.
  1.  Then add in the salsa, chicken broth, garlic salt and cumin. Stir everything together until combined and turn to medium low to cook the rice the rest of the way through. Place a lid on and let simmer until the rice has soaked up all the water, for about 15 minutes.
  1. While the rice cooks, saute the beef. In a large saucepan, add the ground beef. Cook and stir on medium heat until the ground beef has browned throughout. Drain the excess grease created from the ground beef and place back on the stove.
  1. Add in the taco seasoning, water and chopped onions. Cook for another 5 minutes until the meat and water slightly thicken and the seasoning is fully incorporated in the ground beef. Remove from the heat and set aside.
  1. In a smaller bowl, add the sour cream, hot sauce, chili powder, sugar, salt, cumin, onion powder and garlic powder together. Mix with a spoon until combined.
  1. Now let’s prepare the quesaritos with all these prepped ingredients.
  2. Place one tortilla flat down on a clean surface. Place a few large tablespoons of nacho cheese sauce and use a spoon to spread evenly towards the edge of the tortilla, leaving about 1 inch of space between the edge of the tortilla and cheese.
  1. Then top this nacho cheese with about ¾ cup of the shredded mexican cheese.

  1. Then place the second tortilla on top of the cheeses. In the middle add a few heaping tablespoonfuls of the rice, then the meat.
  2. In the center spread a large tablespoonful of the sauce, and a dollop of cream cheese on top.
  1. Fold this into a burrito. Wrap the front half of the tortilla over the ingredients, then fold in the right and left sides of the tortillas towards the center, and finish rolling the rest of the burrito.
  1. Repeat with the rest of the ingredients and tortillas, making 3 to 4 quesaritos.
  2. In a saucepan, add some olive oil and heat over medium heat.
  1. Place the quesarito on the pan to sear a lightly golden brown bottom and heat the burrito completely. Flip after about a minute on each side and remove from the pan.
  1. Repeat with the rest of the quesaritos. Slice and serve the quesarito.
Image Credit: The Nomad Plate

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