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Make this Taco Bell Quesarito for a cheesy, crunchy, and delicious copycat recipe. This was one of our favorite menu items and now we can make it at home.
Taco Bell Quesarito is a delicious layers of Tex-Mex flavors. My kids love going to Taco Bell fast food. But we recently discovered that their favorite menu item was removed. They were excited when I made Quesarito at home.
We love making this Mexican Recipe for an easy weeknight meal. You may also love these other copycat recipe – Taco Bell Breakfast Crunchwrap Recipe, Taco Bell Copycat Mexican Pizza and Taco Bell Frito Burrito.
Table of Contents
What is a Taco Bell Quesarito?
A quesarito is starts with a outside quesadilla then a second flour tortilla is added and topped with remaining ingredients. All the ingredients are wrapped in the tortilla and heated in a medium skillet for a crispy texture.
It makes a delicious fan favorite recipe.
Ingredients
- Taco Seasoning – Try making Easy Homemade Taco Seasoning Recipe for a delicious variation.
- Chili Powder– If you are out, check out these The Best Chili Powder Substitutes.
- Flour Tortillas (burrito size)– We love making Homemade Flour Tortilla Recipe with simple ingredients.
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variation Ideas
- Change the Meat – You can easily change the meat to ground turkey or ground chicken. Use steak to make double steak grilled cheese burrito.
- Refried Beans – Feel free to add a layer of refried beans when layering the ingredients.
- Lime Juice – For added flavor, squeeze fresh lime over the top before folding tortilla.
- Rice – We used white rice but you can use Mexican rice or Cilantro-Lime Rice.
How to Make Quesarito from Taco Bell
Step 1 – In a skillet or large cooking pan, cook ground beef over medium-high heat. When it is no longer pink, stir in the taco seasoning and the water.
Step 2 – Sauté onion in oil over medium heat in a large skillet. Cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin. Reduce heat, cover and simmer 20 minutes, until the liquid has been absorbed to make seasoned rice.
Step 3 – Add all the ingredients to a medium bowl. Whisk to combine all the ingredients.
Step 4 – Spread nacho cheese sauce on 4 of the tortillas. Leaving a 1 inch border on the outside of the tortillas.
Step 5 – Sprinkle cheddar cheese on top of the nacho cheese.
Step 6 – Top with the remaining tortillas and gently press down.Spread the taco meat and rice on top of the 2nd tortilla.
Step 7 – Drizzle the creamy chipotle sauce and sour cream on top.
Step 9 – Fold in the sides of the tortillas and roll them up like a burrito.
- Step 10 – Heat a skillet over medium high heat and spread the olive oil onto the pan.
- Step 11 – Cook each burrito for 2-3 minutes per side until golden brown.
- Step 12 – Serve warm and enjoy!
Recipe Tips
- Adding Ingredients – When adding the ingredients to the burrito-sized flour tortillas, leave enough room to fold the tortilla.
- Serving – Once you broil the Quesaritos in the oven or skillet, slice it on a cutting board.
Did Taco Bell Stop Making Quesaritos?
Yes, Taco Bell announced as of April 19 Quesaritos will no longer be on the menu.
How to Store Leftovers
For leftovers: Wrap the copycat Taco Bell burritos in foil and refrigerate for up to 3-4 days.
More Copycat Taco Bell Recipes
Easy Side Dishes
Taco Bell Nacho Fries Recipe
Easy Copycat
Taco Bell Steak Quesadilla
Easy Copycat
Taco Bell Chicken Quesadilla Recipe
Easy Copycat
Taco Bell Cheesy Fiesta Potatoes Recipe
We love to hear from you. If you make this Taco Bell Steak Quesarito Recipe, please leave us a comment or a star review.
Pin Print
Taco Bell Quesarito
5 from 15 votes
Make this Taco Bell Quesarito for a cheesy, crunchy, and delicious copycat recipe. This was one of our favorite menu items and now we can make it at home.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4
Cuisine Mexican
Course Main Course
Calories 1244
Author Carrie Barnard
Ingredients
For the Taco Meat:
- 1 pound Ground Beef
- 1/4 cup Water
- 1 Tablespoons Taco Seasoning
For the Spanish Rice:
- 2 Tablespoon Olive Oil
- 1/4 cup Onion chopped
- 1 1/2 cups Uncooked white Rice
- 2 cups Chicken Broth
- 1 cup Chunky Salsa
- 1 teaspoon Garlic Salt
- 1 teaspoon Cumin
For the Chipotle Sauce:
- 1/2 cup Sour Cream
- 2 teaspoons Chipotle Sauce from can of Adobo Peppers
- 1 teaspoon Chili Powder
- 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
For the Quesaritos:
- 8 Flour Tortillas burrito size
- 1 cup Nacho Cheese sauce
- 2 cups shredded Mexican Cheese Blend
- 1/2 cup Sour Cream
- 1 Tablespoon Olive Oil
Instructions
For the Taco Meat:
In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, stir in the taco seasoning and the water.
Heat uncovered for 3-5 minutes until the flavors are combined.
Set aside.
For the Spanish Rice:
Sauté onion in oil over medium heat in a large skillet. Cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
Reduce heat, cover and simmer 20 minutes, until the liquid has been absorbed.
Set aside.
For the Chipotle Sauce:
Add all the ingredients to a small mixing bowl. Whisk to combine all the ingredients.
Set aside.
For the Quesaritos:
Wrap the tortillas in damp paper towels and microwave them for 30 seconds until warmed.
Warm up the nacho cheese sauce in the microwave.
Spread nacho cheese sauce on 4 of the tortillas. Leaving a 1 inch border on the outside of the tortillas.
Sprinkle the shredded cheese on top of the nacho cheese.
Top with the remaining tortillas and gently press down.
Spread the taco meat and rice on top of the 2nd tortilla.
Drizzle the chipotle sauce and sour cream on top.
Fold in the sides of the tortillas and roll them up like a burrito.
Heat a skillet over medium high heat and spread the olive oil onto the pan.
Cook each burrito for 2-3 minutes per side until golden brown.
Serve warm and enjoy!
Recipe Notes
For leftovers: Wrap the burritos in foil and refrigerate for up to 3-4 days.
Nutrition Facts
Calories 1244kcal, Carbohydrates 102g, Protein 49g, Fat 72g, Saturated Fat 27g, Polyunsaturated Fat 4g, Monounsaturated Fat 24g, Trans Fat 1g, Cholesterol 157mg, Sodium 3255mg, Potassium 821mg, Fiber 5g, Sugar 11g, Vitamin A 1658IU, Vitamin C 3mg, Calcium 908mg, Iron 6mg
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About the Author
Hi, I’m Carrie. Welcome to Eating on a Dime!
I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!
