Taco Bell Quesarito Cheesy (Print Version)
Cheesy quesaritos filled with taco beef, Spanish rice, and chipotle sauce, toasted for a golden, melty finish.
# Ingredients:
→ Taco Meat
01 -
450 g ground beef
02 -
60 ml water
03 -
15 g taco seasoning
→ Spanish Rice
04 -
30 ml olive oil
05 -
40 g onion, chopped
06 -
300 g uncooked white rice
07 -
480 ml chicken broth
08 -
240 g chunky salsa
09 -
5 g garlic salt
10 -
5 g ground cumin
→ Chipotle Sauce
11 -
120 g sour cream
12 -
10 ml chipotle sauce from adobo peppers
13 -
2.5 g chili powder
14 -
2.5 g sugar
15 -
2.5 g salt
16 -
2.5 g ground cumin
17 -
2.5 g paprika
18 -
1 g garlic powder
19 -
1 g onion powder
→ Quesaritos
20 -
8 flour tortillas (burrito size, approximately 25 cm)
21 -
240 ml nacho cheese sauce
22 -
200 g shredded Mexican cheese blend
23 -
120 g sour cream
24 -
15 ml olive oil
# Instructions:
01 -
Brown ground beef in a skillet over medium-high heat, breaking apart until fully cooked with no pink remaining. Add taco seasoning and water, stirring to coat. Simmer uncovered for 3–5 minutes until liquid is absorbed and flavors intensify. Transfer to a bowl and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Stir in rice, frequently tossing until lightly toasted. Pour in chicken broth and salsa, then add garlic salt and cumin. Reduce heat, cover, and simmer gently for 20 minutes until liquid is absorbed and rice is tender. Remove from heat and keep warm.
03 -
In a small mixing bowl, combine sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder. Whisk until smooth and homogeneous. Reserve for assembly.
04 -
Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften. Gently heat nacho cheese sauce in the microwave until pourable.
05 -
Spread a layer of nacho cheese sauce over 4 tortillas, leaving a 2.5 cm border. Evenly distribute shredded Mexican cheese blend over the cheese sauce. Top each with another tortilla, pressing lightly to seal. On the top tortilla, add a portion of prepared taco meat and Spanish rice. Drizzle chipotle sauce and sour cream on top. Fold the sides inward, then roll tightly into burritos.
06 -
Heat olive oil in a skillet over medium-high heat. Place each burrito seam side down and cook for 2–3 minutes per side, turning once, until the exterior is golden brown and crisp. Serve immediately while hot.
# Notes:
01 -
Ensure tortillas remain pliable for easier folding by warming them thoroughly before assembly.