This Taco Bell-style Quesarito wraps seasoned beef, Spanish rice, chipotle sauce, sour cream, and a double-tortilla cheese layer into one crisp, substantial burrito. Nacho cheese and shredded Mexican cheese sit between paired tortillas before the remaining fillings are added.
The recipe yields exactly 4 quesaritos from 8 burrito-size tortillas. Preparation takes 10 minutes, cooking takes 30 minutes, and total time is 40 minutes. The rice simmers for 20 minutes and each rolled quesarito browns for 2–3 minutes per side.
Taco Bell Quesarito Ingredients
For the meat, use 1 pound ground beef, ¼ cup water, and 1 tablespoon taco seasoning. Spanish rice needs 2 tablespoons olive oil, ¼ cup chopped onion, 1½ cups uncooked white rice, 2 cups chicken broth, 1 cup chunky salsa, 1 teaspoon garlic salt, and 1 teaspoon cumin.
Whisk ½ cup sour cream with 2 teaspoons chipotle sauce, 1 teaspoon chili powder, ½ teaspoon each sugar, salt, cumin, and paprika, plus ¼ teaspoon each garlic powder and onion powder. Assemble with 8 tortillas, 1 cup nacho cheese, 2 cups Mexican cheese blend, another ½ cup sour cream, and 1 tablespoon olive oil.
If you enjoy this recipe, you may also like Pizza Boats.
How to Make Taco Bell Quesaritos
- Brown 1 pound beef over medium-high. Add 1 tablespoon taco seasoning and ¼ cup water; cook uncovered 3–5 minutes until reduced.
- For rice, soften ¼ cup onion in 2 tablespoons oil for about 5 minutes. Add 1½ cups rice and stir until it begins to brown. Add broth, salsa, garlic salt, and cumin; cover and simmer on low 20 minutes.
- Whisk all chipotle-sauce ingredients until smooth.
- Warm 8 tortillas for 30 seconds and heat the nacho cheese. Spread nacho cheese and Mexican cheese on 4 tortillas, top with the other 4, and press gently.
- Divide beef, rice, chipotle sauce, and the separate sour cream among the four double layers. Fold and roll tightly.
- Heat 1 tablespoon oil over medium-high and cook seam-side down for 2–3 minutes per side. Rest 1–2 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook the Taco Meat First
Soften One-Quarter Cup Onion
Toast One and a Half Cups Rice
Simmer the Spanish Rice for Twenty Minutes
Whisk the Chipotle Sauce Smooth
Warm Eight Large Tortillas
Create Four Double-Tortilla Cheese Layers
Divide the Four Fillings Evenly
Fold and Roll Tightly
Brown in One Tablespoon Oil
Rest Before Cutting
Make Components Ahead
Avoid Common Quesarito Errors
Conclusion
Brown 1 pound beef, add taco seasoning and ¼ cup water, and reduce 3–5 minutes. Cook the Spanish rice by softening onion in 2 tablespoons oil, toasting 1½ cups rice, then simmering with broth, salsa, garlic salt, and cumin for 20 minutes. Mix the chipotle sauce. Pair 8 warmed tortillas into 4 nacho-and-Mexican-cheese layers, add beef, rice, chipotle sauce, and plain sour cream, roll, and brown in 1 tablespoon oil for 2–3 minutes per side.
Frequently Asked Questions
- → Why does the recipe use eight tortillas for four quesaritos?
Each quesarito uses two tortillas with nacho cheese and shredded Mexican cheese sealed between them.
- → How long does the Spanish rice cook?
After adding broth, salsa, garlic salt, and cumin, cover and simmer it on low for 20 minutes.
- → Are both half-cup sour cream portions mixed into the chipotle sauce?
No. One ½ cup is whisked into the chipotle sauce, while the second ½ cup remains plain for assembly.
- → How long should each quesarito brown?
Cook seam-side down first in the reserved oil for 2–3 minutes per side until golden and crisp.