Name: Cheesy Taco Bell Quesarito
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 2/3 cup water; 2 tbsp taco seasoning; 1 tbsp olive oil; 1/2 cup chopped onion; 1 cup uncooked long grain white rice; 2 cups low-sodium chicken broth; 1/2 cup chunky salsa; 1/2 tsp garlic salt; 1/2 tsp ground cumin; 1/2 cup sour cream; 1–2 tbsp chipotle adobo sauce; 1/4 tsp chili powder; 1/4 tsp granulated sugar; 1/8 tsp salt; 1/4 tsp ground cumin; 1/4 tsp paprika; 1/4 tsp garlic powder; 1/4 tsp onion powder; 8 large burrito-size flour tortillas; 1/2 cup nacho cheese sauce; 1 cup shredded Mexican cheese blend; 1/2 cup sour cream (for filling); 1 tbsp olive oil (for grilling)

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This Cheesy Taco Bell Quesarito is a bold, satisfying mashup of a quesadilla and a burrito that brings the drive-thru favorite straight into your kitchen. Filled with seasoned ground beef, zesty Spanish rice, smoky chipotle sauce, sour cream, and a double layer of melty cheese, this dish delivers layer after layer of flavor and texture in every bite.

Why You’ll Love This Recipe

I love how this recipe transforms simple pantry staples into a fun, restaurant-style meal. It’s rich, cheesy, slightly spicy, and incredibly filling. The crispy grilled exterior adds just the right crunch, while the gooey inside keeps it indulgent. I can also make everything ahead, which makes assembly fast when dinner time hits. It’s a perfect main dish for casual gatherings, family nights, or when I just want to recreate that Taco Bell flavor at home. Cheesy Taco Bell Quesarito

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Taco Meat
ground beef
water
taco seasoning

Spanish Rice
olive oil
chopped onion
uncooked white rice (long grain)
chicken broth (low sodium)
chunky salsa
garlic salt
ground cumin

Chipotle Sauce
sour cream
chipotle adobo sauce
chili powder
granulated sugar
salt
ground cumin
paprika
garlic powder
onion powder

Quesaritos
burrito-size flour tortillas
nacho cheese sauce
shredded Mexican cheese blend
sour cream
olive oil (for grilling)

Directions

Cook the taco meat
I brown the ground beef in a skillet, drain any excess fat, then stir in the taco seasoning and water. I let it simmer uncovered for 3 to 5 minutes until it thickens slightly and remove from heat.
Make the Spanish rice
In a large skillet, I heat olive oil and sauté the chopped onion until soft. I stir in the uncooked rice and cook until lightly toasted. Then I add chicken broth, salsa, garlic salt, and cumin. I reduce the heat, cover, and simmer for about 20 minutes until the liquid is absorbed. I fluff the rice with a fork and set it aside.
Whip up the chipotle sauce
In a small bowl, I whisk together sour cream, chipotle adobo sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth and creamy.
Prepare the cheese quesadillas
I warm the tortillas in the microwave under a damp paper towel until soft. Then I spread nacho cheese over 4 tortillas and sprinkle on shredded cheese. I top each with another tortilla and press lightly.
Assemble the quesaritos
I spoon the taco meat and Spanish rice down the center of each double-layered tortilla. I drizzle with chipotle sauce and add a spoonful of sour cream. Then I fold in the sides and roll up into burritos.
Grill until crispy
I heat a skillet with olive oil and toast each burrito seam-side down first, cooking 2 to 3 minutes per side until golden brown and crisp.

Servings and timing

This recipe makes 4 quesaritos.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

I love that this recipe is easy to customize:

Spice level: I adjust the heat by using more or less chipotle sauce.
Protein swap: Ground turkey, shredded chicken, or black beans all work well.
Rice alternative: I sometimes use brown rice for a heartier texture.
Sauce variations: A milder ranch dressing or avocado crema can replace the chipotle sauce.

Storage/Reheating

I let leftovers cool completely, then wrap them in foil or plastic wrap and refrigerate for up to 3 days. I reheat in a skillet to crisp them back up—microwaving works too, but softens the outer texture. These also freeze well for up to 1 month, though fresh is always best.

FAQs

What type of beef is best for the filling?

I go with ground beef that has a moderate fat content (80/20 or 85/15) so it stays juicy and flavorful after browning.

How do I make the Spanish rice taste like takeout?

Sautéing onions first, toasting the rice, and simmering it in chicken broth and salsa gives it that rich, seasoned flavor I love.

Can I prepare the chipotle sauce ahead of time?

Absolutely. I often make it a day in advance—it actually tastes better after the flavors meld in the fridge.

What’s the best way to warm tortillas without drying them out?

I wrap them in damp paper towels and microwave for about 30 seconds until pliable. This makes them easy to fold without cracking.

How do I get the burritos crispy on the outside?

I grill them in a hot skillet with a little olive oil for a couple of minutes per side. I always start seam-side down to help seal them.

Conclusion

This Cheesy Taco Bell Quesarito is my go-to when I want something comforting, cheesy, and loaded with bold flavor. It’s fun to make, even better to eat, and always disappears fast. Whether I’m feeding the family or prepping ahead for a busy week, this recipe delivers everything I love about fast food—made better right in my own kitchen.