Recreate the famous Taco Bell Quesarito at home with this cheesy, beefy, and boldly seasoned wrap! It’s the perfect blend of a quesadilla and a burrito—oozing with creamy cheese, packed with seasoned beef and rice, and finished with a smoky, tangy kick.
Ingredients
1 pound ground beef
1 packet taco seasoning
1 cup cooked white rice
1/4 cup nacho cheese sauce
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
4 large flour tortillas
1/4 cup water
Continue the instructions on the next page.
Instructions
Step 1: In a skillet over medium heat, cook ground beef until browned. Drain excess fat, add taco seasoning and 1/4 cup water. Simmer for 5 minutes. Set aside.
Step 2: Warm the tortillas slightly to make them pliable. Place one tortilla on a flat surface and sprinkle cheddar and Monterey Jack cheese over half.
Step 3: Fold the tortilla in half over the cheese and heat in a skillet until the cheese melts and the tortilla is golden (like a quesadilla). Repeat with remaining tortillas.
Step 4: Unfold the quesadilla-style tortilla and add a scoop of cooked rice, seasoned beef, nacho cheese sauce, and sour cream to the center.
Step 5: Fold the sides in and roll into a burrito. Place seam-side down in the skillet and toast until golden and heated through.
Step 6: Slice and serve hot with extra sour cream or salsa if desired.
Storage Information
Wrap leftovers tightly in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or oven for best results—microwaving may soften the tortilla. Quesaritos can also be frozen for up to 1 month; thaw overnight before reheating.