Description
Enjoy a delicious homemade version of Taco Bell’s famous Quesarito, combining a cheesy quesadilla and a savory burrito filled with seasoned beef, rice, creamy sauce, and melty cheese. This copycat recipe delivers all the flavors of the fast food favorite with fresh ingredients and easy-to-follow steps for a satisfying Tex-Mex meal at home.
Ingredients
For the Seasoned Beef
- 1 lb ground beef
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Cilantro-Lime Rice
- 1 cup cooked white rice
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- Salt to taste
For the Quesarito Assembly
- 4 large flour tortillas (10-inch)
- 2 cups shredded Mexican blend cheese
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onions (optional)
- Hot sauce or taco sauce, to taste
Instructions
- Prepare the seasoned beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat, then stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook for another 2-3 minutes until the spices are well combined and meat is fully cooked. Remove from heat and set aside.
- Make the cilantro-lime rice: In a medium bowl, mix the cooked white rice with fresh lime juice, chopped cilantro, and salt to taste. Stir well and keep warm.
- Prepare quesadilla shells: Heat a clean skillet over medium heat. Place one flour tortilla in the skillet, sprinkle a generous amount of shredded Mexican blend cheese evenly over it, then top with another tortilla. Cook for 2-3 minutes until the bottom tortilla is golden and the cheese starts to melt. Carefully flip and cook the other side until golden and cheese is completely melted. Remove and repeat for the remaining tortillas. These cheesy quesadilla shells will serve as the outer wrap for the Quesarito.
- Assemble the Quesarito: Lay one cheesy quesadilla on a flat surface. Spread about 2 tablespoons of sour cream evenly over it. Add 1/4 cup of the cilantro-lime rice in a line down the center, followed by 1/4 of the seasoned beef, a sprinkle of shredded cheddar cheese, and optional chopped onions. Drizzle some hot sauce or taco sauce on top if desired.
- Roll and finish: Carefully fold in the sides of the quesadilla and roll it tightly like a burrito to enclose the filling. Place the rolled Quesarito back in the skillet seam-side down and cook for 2 minutes to seal and warm through. Flip and cook an additional 1-2 minutes on the other side for a crispy finish.
- Serve: Slice the Quesarito in half if desired and serve immediately with extra sour cream, salsa, or guacamole for dipping.
Notes
- Use freshly shredded cheese for best melting results.
- Adjust spice levels in the beef to suit your preference.
- You can substitute ground turkey or chicken for a leaner option.
- Warm tortillas slightly before assembling to make folding easier.
- Leftover Quesaritos can be reheated in a skillet or air fryer for crispiness.
