Quesaritos Taco Bell Copycat

This cheesy and spicy Quesarito has become my must make for family movie nights when we crave something fun and a little over the top at home. The genius mashup of a cheese stuffed quesadilla and a hearty burrito absolutely satisfies those Taco Bell cravings while letting you control every ingredient.

I remember the first time I made these we ended up dipping everything in that cheese sauce and now my crew always insists I double it just in case.

Ingredients

• 7.6 oz box of Old El Paso Cheesy Mexican Rice or preferred rice: boxed or your rice of choice for a tangy cheesy base
• 1 lb ground beef: use fresh high quality beef for the juiciest filling
• 1 oz taco seasoning: grab a trusted brand or mix your own for bolder flavors
• 1/2 cup water: helps blend the seasoning with the beef
• 8 flour tortillas burrito sized: look for ones that are soft and fresh for easy rolling
• 8 oz grated sharp cheddar cheese: freshly grated for ultimate meltiness
• 6 to 8 tbsp sour cream: adds tang and creaminess look for full fat for richness
• 6 to 8 tbsp Taco Bell brand Spicy Ranchero Sauce: or any favorite spicy creamy sauce for heat

Cheese Sauce

• 12 oz evaporated milk: for a silky smooth cheese sauce texture
• 16 oz Velveeta cheese: the secret to that classic melty diner style
• 8 oz grated pepper jack cheese: adds a subtle kick and gooiness
• 7 oz can of diced chilies: give a gentle heat and depth choose mild or hot as preferred

Step by Step Instructions

Cook the Rice:

Prepare your chosen rice according to its package instructions. Fluffy rice is key so avoid overcooking and fluff with a fork after. The rice forms the hearty base that soaks up all those amazing flavors so getting the texture right makes all the difference.

Brown the Beef:

Place ground beef in a skillet over medium heat and break it up as it cooks. Once browned drain any grease then add taco seasoning and water. Let this simmer for a few minutes so the meat absorbs all the flavor. The key here is not rushing this step because well seasoned meat is what separates good quesaritos from great ones.

Make the Cheese Sauce:

Combine your evaporated milk Velveeta pepper jack and diced chilies in a saucepan. Heat gently on low and stir frequently until smooth. Let it sit off the heat for ten minutes so it thickens and clings perfectly. This sauce is pure magic and honestly half the reason I make these is for the leftover cheese sauce.

Prepare the Quesadilla Shells:

Lay one tortilla flat in a large skillet over medium heat. Sprinkle a generous handful of grated cheese across the top then gently press a second tortilla over it. Let it cook just until the cheese is melted but the tortillas are still pliable. Flip once for even heating. Make four of these quesadilla shells. The trick is keeping them flexible enough to roll without getting crispy.

Assemble the Quesaritos:

Lay each quesadilla flat and spread a line of sour cream and spicy ranchero sauce down the center. Add a generous scoop of rice followed by the seasoned beef. Spoon on plenty of cheese sauce and roll up tightly tucking in the sides as you go. Take your time with the rolling because a tight wrap keeps everything from falling apart when you bite into it.

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Pepper jack is my personal favorite because the creamy heat ties everything together. My little brother thinks only the cheesiest bites make it officially Quesarito worthy so I do not skimp.

Storage Tips

Wrap any leftover quesaritos in foil to keep them soft and store in an airtight container in the fridge for up to three days. For longer storage freeze individually for up to three months. Thaw overnight and reheat in an air fryer for the best crisp or in the microwave if you need it fast. The foil trick keeps the tortillas from drying out which nobody wants.

Ingredient Substitutions

Swap in shredded rotisserie chicken or spicy ground turkey for a different protein. Black beans or grilled peppers also work for a vegetarian twist. You can use any style of rice or your favorite cheese blend and store bought queso is totally fine for busy nights. The beauty of this recipe is how forgiving it is when you need to work with what you have on hand.

Serving Suggestions

Serve these with a crunchy slaw or tortilla chips for texture. I like to slice them in half at the table with extra bowls of cheese sauce salsa and sour cream. Because they are so filling a simple fresh side like lime wedge dusted cucumbers is a great match. The contrast between the rich quesarito and something crisp and acidic really makes the meal complete.

Origins of the Quesarito

The quesarito started as a Taco Bell secret menu hack and blew up for its gooey extra layer of cheese. The name comes from combining quesadilla and burrito and it has inspired endless variations since. These copycats celebrate fun Tex Mex fare and invite you to make it your own. What started as a fast food innovation has become a home kitchen favorite because honestly who doesn't want more cheese in their burrito.

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Frequently Asked Questions About Recipes

→ How do I keep tortillas soft for rolling?

Warm tortillas just until pliable so they bend easily without crisping. This makes rolling smoother and prevents cracking.

→ Can I swap the beef for another protein?

Yes, shredded chicken, turkey, or black beans all make great alternatives while keeping the dish flavorful and hearty.

→ What is the best cheese blend to use?

Sharp cheddar and pepper jack are ideal for a balance of creaminess and spice, but any melty cheese works well.

→ How do I stop fillings from spilling out?

Avoid overstuffing and fold in the tortilla edges before rolling tightly. This helps keep everything neatly inside.

→ How should leftovers be reheated?

Reheat in an air fryer for a crisp bite or microwave for convenience. Both methods keep the filling warm and cheesy.

→ Can I make the cheese sauce ahead of time?

Yes, prepare it in advance and store chilled. Reheat gently on low heat while stirring until smooth again.