Quesaritos Taco Bell Copycat (Printable Recipe)
Cheesy quesaritos with beef, rice, and spicy ranchero sauce make a bold Tex Mex favorite at home.
# Ingredients You'll Need:
→ Main Components
01 -
7.6 oz Old El Paso Cheesy Mexican Rice or preferred rice mix
02 -
1 lb ground beef
03 -
1 oz taco seasoning packet
04 -
1/2 cup water
05 -
8 burrito-sized flour tortillas
06 -
8 oz sharp cheddar cheese, grated
07 -
6-8 tbsp sour cream
08 -
6-8 tbsp Taco Bell Spicy Ranchero Sauce
→ Cheese Sauce
09 -
12 oz evaporated milk
10 -
16 oz Velveeta cheese
11 -
8 oz pepper jack cheese, grated
12 -
7 oz can diced green chilies
# Steps to Follow:
01 -
Cook rice according to package directions until fluffy. Avoid overcooking and fluff with fork when finished.
02 -
Cook ground beef in skillet over medium heat, breaking up as it browns. Drain grease, add taco seasoning and water. Simmer until meat absorbs all flavors.
03 -
Combine evaporated milk, Velveeta, pepper jack cheese, and diced chilies in saucepan. Heat gently on low, stirring frequently until smooth. Remove from heat and let thicken for 10 minutes.
04 -
Place one tortilla in large skillet over medium heat. Sprinkle generous handful of cheddar cheese over surface, then press second tortilla on top. Cook until cheese melts but tortillas remain pliable. Flip once for even heating. Repeat to make 4 shells.
05 -
Lay each quesadilla flat and spread line of sour cream and ranchero sauce down center. Add generous scoop of rice, seasoned beef, and cheese sauce. Roll tightly, tucking sides as you go.
# Extra Tips:
01 -
Use soft, fresh tortillas for easier rolling without cracking
02 -
Let cheese sauce cool briefly before spreading for thickest consistency
03 -
Avoid overfilling tortillas to prevent bursting during rolling
04 -
Heat tortillas just enough to melt cheese without crisping for optimal flexibility