Description
A homemade version of Taco Bell’s Quesarito Cheesy, featuring beef, cheese, and flavorful rice wrapped in tortillas.
Ingredients
Scale
- 450 g ground beef
- 60 ml water
- 15 g taco seasoning
- 30 ml olive oil
- 40 g onion, chopped
- 300 g uncooked white rice
- 480 ml chicken broth
- 240 g chunky salsa
- 5 g garlic salt
- 5 g ground cumin
- 120 g sour cream
- 10 ml chipotle sauce from adobo peppers
- 2.5 g chili powder
- 2.5 g sugar
- 2.5 g salt
- 2.5 g paprika
- 1 g garlic powder
- 1 g onion powder
- 8 flour tortillas (burrito size, approximately 25 cm)
- 240 ml nacho cheese sauce
- 200 g shredded Mexican cheese blend
- 120 g sour cream
- 15 ml olive oil
Instructions
- Brown ground beef in a skillet over medium-high heat, breaking apart until fully cooked with no pink remaining. Add taco seasoning and water, stirring to coat. Simmer uncovered for 3–5 minutes until liquid is absorbed and flavors intensify. Transfer to a bowl and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Stir in rice, frequently tossing until lightly toasted. Pour in chicken broth and salsa, then add garlic salt and cumin. Reduce heat, cover, and simmer gently for 20 minutes until liquid is absorbed and rice is tender. Remove from heat and keep warm.
- In a small mixing bowl, combine sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder. Whisk until smooth and homogeneous. Reserve for assembly.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften. Gently heat nacho cheese sauce in the microwave until pourable.
- Spread a layer of nacho cheese sauce over 4 tortillas, leaving a 2.5 cm border. Evenly distribute shredded Mexican cheese blend over the cheese sauce. Top each with another tortilla, pressing lightly to seal. On the top tortilla, add a portion of prepared taco meat and Spanish rice. Drizzle chipotle sauce and sour cream on top. Fold the sides inward, then roll tightly into burritos.
- Heat olive oil in a skillet over medium-high heat. Place each burrito seam side down and cook for 2–3 minutes per side, turning once, until the exterior is golden brown and crisp. Serve immediately while hot.
Notes
- For a spicier version, add more chipotle sauce or diced jalapeños.
- Serve with extra salsa or guacamole on the side.
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 600
- Sugar: 5 g
- Sodium: 1300 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Taco Bell, Quesarito, cheesy, homemade, recipe, Mexican food