Taco Bell Quesarito

Just like what you get at the fast food drive thru - a quesadilla stuffed with all the beef burrito goodness.!

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 960kcal

Author Brandie Skibinski

Ingredients

For the seasoned beef:

1 pound ground beef
1 ounce packet taco seasoning
½ cup water

For assembly:

8 large flour tortillas (burrito size)
2 cups shredded Mexican blend cheese (divided use)
1 cup cooked seasoned rice (Spanish rice or cilantro lime rice, see notes below)
½ cup nacho cheese sauce (or queso)
½ cup sour cream
¼ cup creamy chipotle sauce (see notes below)

Instructions

In a skillet over medium high heat, cook and crumble 1 pound ground beef until fully cooked (no longer pink). Drain any excess grease and put back into the skillet.
Add in contents of 1 ounce packet taco seasoning and ½ cup water with the cooked ground beef. Stir and simmer until thick. Remove from heat.
Warm one of the large flour tortillas in a separate skillet over medium heat. Sprinkle about 1/2 cup shredded Mexican Cheese blend onto the tortilla (leaving about a 2-inch border around the edges.)
Top with a second large flour tortilla and let it melt together into a cheesy quesadilla “shell.”
NOTE: At this point, after the cheese has begun to melt, you can flip it over if you want or if you feel one side is getting too dark. You want the cheese fully melted in the middle. You can also cover the skillet to help this along. Just don't turn the heat up to high or it can burn the tortilla.
Remove the quesadilla from the heat then add a line of seasoned rice (about 1/4 cup), taco meat, nacho cheese sauce (about 2 Tablespoons), sour cream (about 2 Tablespoons), and creamy chipotle sauce (about 1 Tablespoon) down the middle.
NOTE: These are just estimate amounts to use. Please use as little or as much as you like as long as it can still roll up. If you don't like one of the filling options, just leave it out.
Roll it up tightly like a burrito, folding in the sides.
Place it seam-side down back into the warm skillet for 1–2 minutes to seal and lightly toast.
Slice and serve warm! Continue with the rest of the quesaritos.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
I just picked up a bag of Knorr Spanish Rice (see ingredient image above) and made it per the package directions. See my Frequently Asked Questions above for more suggestions.
You don't have to use the creamy chipotle sauce. See my Frequently Asked Questions above on a homemade version and my ingredient photo above for the one I used. Any brand will work and it is very easy to find in most grocery stores. You could also just use your favorite taco sauce or chipotle mayo.

Nutrition