Cheesy Taco Bell Quesarito (Print Version)
Ground beef, Spanish rice, cheese, and chipotle sauce wrapped and pan-seared in a golden tortilla.
# Ingredients:
→ Taco Meat
01 -
1 pound ground beef
02 -
1/4 cup water
03 -
1 tablespoon taco seasoning
→ Spanish Rice
04 -
2 tablespoons olive oil
05 -
1/4 cup chopped onion
06 -
1 1/2 cups uncooked white rice
07 -
2 cups chicken broth
08 -
1 cup chunky salsa
09 -
1 teaspoon garlic salt
10 -
1 teaspoon ground cumin
→ Chipotle Sauce
11 -
1/2 cup sour cream
12 -
2 teaspoons chipotle sauce from canned adobo peppers
13 -
1 teaspoon chili powder
14 -
1/2 teaspoon granulated sugar
15 -
1/2 teaspoon salt
16 -
1/2 teaspoon ground cumin
17 -
1/2 teaspoon paprika
18 -
1/4 teaspoon garlic powder
19 -
1/4 teaspoon onion powder
→ Assembly
20 -
8 burrito-size flour tortillas
21 -
1 cup nacho cheese sauce
22 -
2 cups shredded Mexican cheese blend
23 -
1/2 cup sour cream
24 -
1 tablespoon olive oil
# Steps:
01 -
In a skillet, cook and crumble ground beef over medium-high heat until browned and no longer pink. Add taco seasoning and 1/4 cup water. Stir to combine and simmer uncovered for 3 to 5 minutes until well seasoned. Remove from heat and set aside.
02 -
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add uncooked white rice, stirring frequently until rice is lightly golden. Pour in chicken broth and chunky salsa. Season with garlic salt and ground cumin. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until liquid is absorbed and rice is tender. Remove from heat and set aside.
03 -
In a small mixing bowl, whisk together sour cream, chipotle sauce, chili powder, granulated sugar, salt, ground cumin, paprika, garlic powder, and onion powder until smooth. Refrigerate until ready to use.
04 -
Wrap tortillas in damp paper towels and microwave for 30 seconds to soften. Heat nacho cheese sauce in the microwave until warmed through.
05 -
Spread nacho cheese sauce evenly over 4 tortillas, leaving a 1-inch border. Top each with shredded Mexican cheese blend, then place a plain tortilla on top to form a double layer. Gently press together.
06 -
On each prepared double-layer tortilla, add taco meat and Spanish rice. Drizzle with chipotle sauce and sour cream. Fold in the sides and roll tightly into a burrito shape.
07 -
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place each assembled burrito seam side down and cook for 2 to 3 minutes per side, turning once, until golden brown and cheese is melted. Serve immediately.
# Notes:
01 -
To prevent tortillas from tearing, ensure they are warm and pliable before rolling.