Taco Bell Quesarito (Printable Version)

Juicy beef, Spanish rice, melted cheese, and spicy chipotle all tucked into a crispy toasted tortilla.

# What You'll Need:

→ Assembly

01 - 6 large flour tortillas

→ Cheese Blend

02 - 1 cup nacho cheese sauce
03 - 2 cups shredded Mexican cheese mix

→ Chipotle Cream Sauce

04 - 2 chipotle chiles from adobo
05 - 1/4 teaspoon onion powder
06 - 1/4 teaspoon paprika
07 - 1 teaspoon cumin
08 - 1 tablespoon adobo sauce
09 - 1 cup sour cream
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon sugar
12 - 1/4 teaspoon salt

→ Spanish Rice

13 - 1/2 onion, diced
14 - 1 teaspoon garlic salt
15 - 1 cup white rice
16 - 1 cup chunky salsa
17 - 1 tablespoon olive oil
18 - 2 cups chicken broth
19 - 1 teaspoon cumin

→ Meat Filling

20 - 1 packet taco spice mix
21 - 1 pound ground beef

# Step-by-Step Guide:

01 - If you want, top your burritos with some sliced jalapenos, salsa, or more chipotle sauce. Cut each wrap in half and pass them out while they're hot.
02 - Warm a skillet up with a little olive oil, medium-high does the trick. Lay your rolled burritos down with the seam hitting the pan. Fry both sides for a couple minutes until they're crunchy and golden.
03 - Pile a scoop of your spicy beef, a good bit of rice, and a swirl of chipotle sauce onto the cheese-layered tortilla. Add a spoonful of sour cream if that's your thing. Fold both sides toward the middle, then roll everything up tight.
04 - On half of each warmed tortilla, slather on a solid helping of nacho cheese, then sprinkle on as much of that shredded Mexican cheese as you want.
05 - Microwave your flour tortillas wrapped in a damp paper towel for about 30 seconds. Heat nacho cheese sauce in a pot or the microwave just until it's nice and melty.
06 - Get a bowl and stir together sour cream, chopped chipotle chiles, adobo sauce, chili powder, cumin, sugar, salt, paprika, and some onion powder. Mix until it looks smooth and creamy.
07 - Warm your oil in a pan set on medium. Toss in those onions and cook a couple minutes until they're see-through. Throw in the rice, stir it around for a bit, then add broth, salsa, garlic salt, and cumin. Bring to a bubbling boil, cover and lower the heat, and let it sit for twenty minutes. Fluff it up with a fork once the time's up.
08 - Crumble up that ground beef in a hot skillet, breaking it as it cooks. Once browned, drain off the fat. Pour in taco seasoning and about two-thirds cup water. Let it bubble away till it's thick, just a quick simmer.

# Additional Notes:

01 - Skip the meat and go for black beans if you want it meatless.
02 - Toss in extra chipotle peppers if you like it hot, or use less for milder flavor.
03 - Microwaving tortillas before you fill them keeps them soft and easy to fold.
04 - Keep leftovers chilled up to three days. Freeze if you want them to last longer.
05 - You can whip up nacho cheese at home by melting cheddar with milk.

Go Back