Cheesy Taco Bell Quesarito

Missing your late-night Taco Bell fix? This homemade Quesarito brings all the cheesy, beefy goodness of the fast-food favorite right to your kitchen. By combining a cheese quesadilla with a burrito, this copycat recipe captures that indulgent, melty magic we all crave.

Perfect for feeding a crowd or meal prep, this DIY version lets you control the ingredients while still delivering that signature Taco Bell taste. Plus, you’ll be amazed at how easily this restaurant copycat comes together using simple pantry staples.

Why You’ll Love This

• Tastes just like the real thing but fresher and customizable
• Uses everyday ingredients you probably already have
• Perfect for feeding hungry teenagers or late-night cravings
• Can be made ahead and reheated easily
• More budget-friendly than takeout

Ingredients

• 1 pound ground beef
• 1/4 cup water
• 1 tablespoon taco seasoning
• 2 tablespoons olive oil
• 1/4 cup onion, chopped
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa
• 1 teaspoon garlic salt
• 1 teaspoon cumin
• 1/2 cup sour cream
• 2 teaspoons chipotle sauce from can of adobo peppers
• 1 teaspoon chili powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 8 flour tortillas, burrito size
• 1 cup nacho cheese sauce
• 2 cups shredded Mexican cheese blend
• 1/2 cup sour cream
• 1 tablespoon olive oil

Instructions

1. In a skillet, cook and crumble the ground beef over medium-high heat until no longer pink. Stir in taco seasoning and water. Heat uncovered for 3-5 minutes until flavors combine. Set aside.
2. Sauté chopped onion in olive oil over medium heat in a large skillet until tender, about 5 minutes. Add rice and stir frequently. When rice begins to brown, mix in chicken broth, salsa, garlic salt, and cumin. Reduce heat, cover, and simmer for 20 minutes until liquid is absorbed. Set aside.
3. Whisk together all chipotle sauce ingredients in a small mixing bowl. Set aside.
4. Warm tortillas by wrapping them in damp paper towels and microwaving for 30 seconds. Heat nacho cheese sauce in the microwave. Spread nacho cheese on 4 tortillas, leaving a 1-inch border. Sprinkle shredded cheese on top, then cover with remaining tortillas and press gently. Layer taco meat and Spanish rice onto the second tortilla. Drizzle chipotle sauce and sour cream on top. Fold in sides and roll into burritos.
5. Heat a skillet over medium-high heat and spread olive oil onto the pan. Cook each burrito for 2-3 minutes per side until golden brown. Serve warm.

Tips & Variations

• Use Mexican rice instead of plain white rice for extra flavor
• Make it spicier by adding jalapeños or hot sauce
• Prep the components ahead and assemble just before serving
• Swap ground beef for chicken or black beans for a different twist
• Double-wrap in foil to keep warm for serving later

Serving Suggestions

Serve these quesaritos with a side of Mexican-style corn or a fresh green salad. Add extra nacho cheese sauce, sour cream, or guacamole for dipping. For the full Taco Bell experience, pair with a frozen Baja Blast copycat drink.

Notes

• Stores well in the fridge for up to 3 days
• Reheat in a skillet for best results
• Freeze wrapped in foil for up to 1 month

FAQs

• Can I make this vegetarian? Yes, substitute the beef with black beans or plant-based ground meat.
• How do I prevent the tortilla from breaking? Warm the tortillas slightly before assembling to make them more pliable.
• Can I prep these in advance? Yes, but add fresh ingredients like lettuce just before serving.
• What’s the best cheese to use? A Mexican cheese blend works best, but you can use any melting cheese like cheddar or Monterey Jack.

Cheesy Taco Bell Quesarito

Recipe by Full Recipe

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Missing your late-night Taco Bell fix? This homemade Quesarito brings all the cheesy, beefy goodness of the fast-food favorite right to your kitchen. By

Servings4

Prep10 min

Cook30 min

Calories732 kcal

Ingredients

• 1 pound ground beef
• 1/4 cup water
• 1 tablespoon taco seasoning
• 2 tablespoons olive oil
• 1/4 cup onion, chopped
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa
• 1 teaspoon garlic salt
• 1 teaspoon cumin
• 1/2 cup sour cream
• 2 teaspoons chipotle sauce from can of adobo peppers
• 1 teaspoon chili powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 8 flour tortillas, burrito size
• 1 cup nacho cheese sauce
• 2 cups shredded Mexican cheese blend
• 1/2 cup sour cream
• 1 tablespoon olive oil

Steps

1. In a skillet, cook and crumble the ground beef over medium-high heat until no longer pink. Stir in taco seasoning and water. Heat uncovered for 3-5 minutes until flavors combine. Set aside.
2. Sauté chopped onion in olive oil over medium heat in a large skillet until tender, about 5 minutes. Add rice and stir frequently. When rice begins to brown, mix in chicken broth, salsa, garlic salt, and cumin. Reduce heat, cover, and simmer for 20 minutes until liquid is absorbed. Set aside.
3. Whisk together all chipotle sauce ingredients in a small mixing bowl. Set aside.
4. Warm tortillas by wrapping them in damp paper towels and microwaving for 30 seconds. Heat nacho cheese sauce in the microwave. Spread nacho cheese on 4 tortillas, leaving a 1-inch border. Sprinkle shredded cheese on top, then cover with remaining tortillas and press gently. Layer taco meat and Spanish rice onto the second tortilla. Drizzle chipotle sauce and sour cream on top. Fold in sides and roll into burritos.
5. Heat a skillet over medium-high heat and spread olive oil onto the pan. Cook each burrito for 2-3 minutes per side until golden brown. Serve warm.

Nutrition (per serving)

• Calories: 732 kcal

Notes

• Stores well in the fridge for up to 3 days
• Reheat in a skillet for best results
• Freeze wrapped in foil for up to 1 month