Cheesy Taco Bell Quesarito

This homemade Taco Bell Quesarito recipe brings the beloved fast food sensation right to your kitchen with layers of cheesy goodness, seasoned beef, and chipotle cream all wrapped in a toasted tortilla. Skip the drive-thru line and enjoy this restaurant copycat that tastes even better than the original.

I first recreated this recipe during lockdown when my teenagers were craving their favorite Taco Bell treat. After several test batches, they declared this version even better than the original, and it has become our Friday night tradition ever since.

• Ground beef creates the hearty protein base making this a satisfying meal
• Taco seasoning infuses authentic Mexican flavors throughout the meat
• White rice absorbs the flavors from salsa and spices for the perfect filling texture
• Chunky salsa adds instant flavor depth to the rice without extra chopping
• Chipotle sauce from canned adobo peppers provides that signature smoky heat
• Nacho cheese sauce creates the iconic gooey layer that makes a true Quesarito
• Shredded Mexican cheese blend melts beautifully for the quesadilla component
• Flour tortillas large burrito size works best for proper wrapping technique
• Sour cream adds cooling creaminess to balance the spices

How To Make Taco Bell Quesarito Cheesy

Prepare the taco meat

Brown ground beef in a skillet over medium high heat, breaking it apart with a wooden spoon until no pink remains, about 6 to 8 minutes. The fine texture is key for authentic Taco Bell style. Add taco seasoning and water, stirring thoroughly to coat every bit of meat. Allow the mixture to simmer uncovered for exactly 3 to 5 minutes until the liquid reduces completely and the flavors concentrate. Transfer to a bowl and set aside.

Make the Spanish rice

Heat olive oil in a large skillet over medium heat until it shimmers. Add chopped onion and sauté until translucent and aromatic, approximately 5 minutes. Add rice and stir constantly for 2 minutes until the grains turn slightly opaque and release a nutty aroma. Pour in chicken broth and salsa, being careful of the steam. Season with garlic salt and cumin, then reduce heat to low. Cover tightly and simmer for exactly 20 minutes until all liquid is absorbed and rice is tender. Remove from heat but keep covered.

Create the chipotle sauce

In a mixing bowl, combine sour cream with chipotle sauce, ensuring you get both the pepper and sauce from the can. Add chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder. Whisk thoroughly until completely smooth and uniform in color with no streaks remaining. The sauce should have a light orange hue and pourable but not runny consistency. Refrigerate until assembly to allow flavors to meld.

Assemble the quesaritos

Wrap tortillas in a slightly damp paper towel and microwave for 30 seconds to make them pliable. Heat nacho cheese sauce until just warm and easily spreadable. Working with one quesarito at a time, spread approximately 3 tablespoons of nacho cheese sauce over a tortilla, leaving a border around the edge. Sprinkle about 2 tablespoons of shredded cheese evenly over the nacho cheese. Top with a second tortilla and press gently to adhere. On this top tortilla, add approximately ¼ cup each of prepared taco meat and Spanish rice in a line down the center. Drizzle with 2 tablespoons of chipotle sauce and 1 tablespoon of sour cream. Fold in the sides of the tortilla, then roll from the bottom up into a tight burrito shape.

Crisp and finish

Heat olive oil in a clean skillet over medium high heat until shimmering but not smoking. Place each assembled quesarito seam side down in the pan to seal it shut. Cook for exactly 2 to 3 minutes per side, turning carefully with a spatula, until the exterior develops a golden brown crust with slight charring on the edges. The ideal quesarito should have a crispy exterior that gives way to a soft, melty interior. Transfer to a cutting board and let rest for 1 minute before slicing diagonally.

The chipotle sauce is what truly sets this recipe apart. When my daughter first tasted it, she exclaimed "This is exactly like Taco Bell but fresher!" I recommend not skimping on the adobo sauce which adds that distinctive smokiness that makes the Quesarito so craveable.

Make Ahead and Storage

Preparing components in advance makes assembly a breeze on busy nights. The taco meat can be cooked up to two days ahead and refrigerated in an airtight container. The Spanish rice actually improves overnight as the flavors meld, so feel free to make it a day in advance. The chipotle sauce keeps well for up to five days refrigerated. When ready to serve, simply warm the components separately before assembly. Fully assembled but not yet crisped quesaritos can be wrapped individually in aluminum foil and refrigerated for up to 24 hours before the final crisping step.

Perfect Pairings

Serve these quesaritos with traditional Mexican restaurant sides for a complete feast. A simple side salad with cilantro lime dressing provides freshness to balance the richness. Mexican street corn salad makes an excellent companion with its tangy, creamy flavors complementing the spicy quesaritos. For beverages, horchata offers a sweet, cinnamon coolness that pairs beautifully with the spicy notes, or try a classic margarita for an adults only taco night.

Common Substitutions

No need to worry if you are missing exact ingredients as this recipe adapts well to substitutions. For a leaner option, ground turkey works beautifully in place of beef when browned with a teaspoon of olive oil for moisture. Brown rice can substitute for white rice, though cooking time should be increased by 15 minutes with an additional ¼ cup of broth. Lactose intolerant family members can enjoy this dish with dairy free cheese alternatives and vegan sour cream, both of which melt similarly to traditional dairy products. The key flavor component, chipotle in adobo, has no true substitute, but in a pinch, 1 teaspoon of smoked paprika mixed with ½ teaspoon of cayenne provides a similar smoky heat profile.

Recipe FAQs

→ What makes this different from a regular burrito?

Unlike a regular burrito, the quesarito features a cheese quesadilla as the outer wrapper instead of just a plain tortilla. This creates two layers of tortilla with melted cheese in between, adding extra cheesy goodness and texture to every bite.

→ Can I make the chipotle sauce less spicy?

Yes, you can adjust the spice level by reducing the amount of chipotle sauce from adobo peppers and chili powder. Start with half the recommended amount and add more to taste. You can also increase the sour cream ratio for a milder flavor.

→ What can I substitute for nacho cheese sauce?

If you don't have nacho cheese sauce, you can make a quick substitute by melting 1 cup of shredded cheddar with 2-3 tablespoons of milk and a dash of cumin and paprika. Alternatively, a cheese dip or queso blanco would work well.

→ Can I prepare components ahead of time?

Absolutely! The taco meat, Spanish rice, and chipotle sauce can all be prepared 1-2 days in advance and stored in the refrigerator. Simply reheat the components before assembly, which makes this perfect for meal prep or entertaining.

→ How do I store and reheat leftovers?

Wrap leftover quesaritos individually in aluminum foil and store in the refrigerator for up to 3 days. To reheat, keep them wrapped in the foil and warm in a 350°F (175°C) oven for 15-20 minutes, or unwrap and microwave for 1-2 minutes for a softer texture.

→ What sides pair well with quesaritos?

Complement your quesaritos with sides like Mexican street corn, black beans, guacamole, or a simple side salad with cilantro lime dressing. For an authentic Taco Bell-inspired meal, serve with cinnamon twists or Mexican rice.