Cheesy Taco Bell Quesarito (Print Version)
# Ingredients:
→ Meat Filling
01 -
1 pound ground beef
02 -
1 packet taco seasoning
→ Spanish Rice
03 -
1 cup white rice
04 -
2 cups chicken broth
05 -
1 cup chunky salsa
06 -
1/2 onion, chopped
07 -
1 tablespoon olive oil
08 -
1 teaspoon cumin
09 -
1 teaspoon garlic salt
→ Chipotle Cream Sauce
10 -
1 cup sour cream
11 -
2 chipotle peppers in adobo sauce
12 -
1 tablespoon adobo sauce
13 -
1 teaspoon chili powder
14 -
1/2 teaspoon sugar
15 -
1/4 teaspoon salt
16 -
1 teaspoon cumin
17 -
1/4 teaspoon paprika
18 -
1/4 teaspoon onion powder
→ Cheese Blend
19 -
2 cups Mexican cheese blend, shredded
20 -
1 cup nacho cheese sauce
→ Assembly
21 -
6 large flour tortillas
# Instructions:
01 -
In a skillet over medium-high heat, brown the ground beef, breaking apart with a spatula. Drain excess fat. Stir in taco seasoning with 2/3 cup water, simmering for 5 minutes until thickened.
02 -
In a separate skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, about 2 minutes. Add rice and stir for 2-3 minutes. Pour in chicken broth, chunky salsa, garlic salt, and cumin. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and fluff rice with a fork.
03 -
In a bowl, combine sour cream, chopped chipotle peppers, adobo sauce, chili powder, sugar, salt, cumin, paprika, and onion powder. Whisk until smooth and thoroughly blended.
04 -
Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to soften. Heat nacho cheese sauce until hot and smooth.
05 -
Spread 2–3 tablespoons of nacho cheese on half of each tortilla. Sprinkle evenly with shredded Mexican cheese blend.
06 -
Spoon a portion of seasoned beef, cooked Spanish rice, chipotle cream sauce, and a dollop of sour cream onto each prepared tortilla. Fold in the sides and roll tightly to secure the filling.
07 -
Heat a skillet over medium-high heat with a little olive oil. Place assembled burritos seam-side down and toast for 2–3 minutes per side until crispy and golden brown.
08 -
Slice each burrito in half. Serve immediately with extra chipotle sauce, salsa, or sliced jalapenos if desired.
# Notes:
01 -
For a vegetarian adaptation, substitute black beans in place of ground beef.
02 -
Control heat intensity by increasing or reducing the amount of chipotle peppers.
03 -
Warming tortillas before filling prevents cracking and ensures pliability.
04 -
Leftovers stay fresh refrigerated up to three days; freeze for longer storage.
05 -
Homemade nacho cheese sauce can be prepared by melting cheddar cheese with a splash of milk.