Quesaritos Taco Bell Copycat (Print Format)
Cheesy quesadilla burritos filled with beef, rice, spicy sauce and sour cream—a Taco Bell favorite at home.
# Ingredients:
01 -
7.6 oz box of Old El Paso Cheesy Mexican Rice or preferred rice
02 -
1 lb ground beef
03 -
1 oz taco seasoning
04 -
1/2 cup water
05 -
8 flour tortillas, burrito-sized
06 -
8 oz grated sharp cheddar cheese
07 -
6-8 tbsp sour cream
08 -
6-8 tbsp Taco Bell brand Spicy Ranchero Sauce
→ Cheese Sauce
09 -
12 oz evaporated milk
10 -
16 oz Velveeta cheese
11 -
8 oz grated pepper jack cheese
12 -
7 oz can of diced chilies
# Steps:
01 -
Prepare the rice following the package instructions.
02 -
While the rice is cooking, brown the ground beef in a pan. Drain excess grease, add taco seasoning and water. Stir and simmer until well combined.
03 -
Combine evaporated milk, Velveeta cheese, pepper jack cheese, and diced chilies in a saucepan over low heat. Stir until melted and thickened. Let rest for about 10 minutes to thicken further.
04 -
Heat a large skillet over medium heat. Place one tortilla in the skillet and cover with a layer of cheese. Place another tortilla on top and flip. Cook briefly until cheese melts, avoiding crispiness. Repeat to prepare 4 quesadillas.
05 -
Layer sour cream, Spicy Ranchero Sauce, taco meat, cheese sauce, and rice onto each quesadilla. Roll them tightly and serve warm.
# Tips:
01 -
This recipe is customizable; fillings can vary as desired.
02 -
The cheese sauce yields more than needed; keep leftovers for nachos.
03 -
For convenience, substitute the cheese sauce with store-bought queso.
04 -
Makes 4 large burritos. Leftovers can be refrigerated for 3 days or frozen up to 3 months. Reheat using a microwave or air fryer.