Taco Bell Quesarito Cheesy (Print Format)

Layers of beef, cheese, spicy sauce, and rice wrapped in a soft tortilla just like your favorite.

# 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 onion, chopped
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 cumin

→ Chipotle Sauce

11 - 1/2 cup sour cream
12 - 2 teaspoons chipotle sauce from can of adobo peppers
13 - 1 teaspoon chili powder
14 - 1/2 teaspoon sugar
15 - 1/2 teaspoon salt
16 - 1/2 teaspoon cumin
17 - 1/2 teaspoon paprika
18 - 1/4 teaspoon garlic powder
19 - 1/4 teaspoon onion powder

→ Quesaritos

20 - 8 flour tortillas, burrito size
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 the ground beef over medium-high heat until no longer pink. Stir in taco seasoning and water. Heat uncovered for 3-5 minutes until flavors combine. Set aside.
02 - Sauté chopped onion in olive oil over medium heat in a large skillet until tender, about 5 minutes. Add rice and stir frequently. When rice begins to brown, mix in chicken broth, salsa, garlic salt, and cumin. Reduce heat, cover, and simmer for 20 minutes until liquid is absorbed. Set aside.
03 - Whisk together all chipotle sauce ingredients in a small mixing bowl. Set aside.
04 - Warm tortillas by wrapping them in damp paper towels and microwaving for 30 seconds. Heat nacho cheese sauce in the microwave. Spread nacho cheese on 4 tortillas, leaving a 1-inch border. Sprinkle shredded cheese on top, then cover with remaining tortillas and press gently. Layer taco meat and Spanish rice onto the second tortilla. Drizzle chipotle sauce and sour cream on top. Fold in sides and roll into burritos.
05 - Heat a skillet over medium-high heat and spread olive oil onto the pan. Cook each burrito for 2-3 minutes per side until golden brown. Serve warm.

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