Ingredients You’ll Need
- For the Seasoned Beef
- 1 lb ground beef
- 1 oz packet taco seasoning
- 1/2 cup water
- For Assembly
- 8 large flour tortillas (burrito size)
- 2 cups shredded Mexican blend cheese (divided)
- 1 cup cooked seasoned rice (Spanish rice or cilantro lime rice)
- 1/2 cup nacho cheese sauce (or queso)
- 1/2 cup sour cream
- 1/4 cup creamy chipotle sauce
How to Make It
1. Cook the Beef: In a skillet over medium-high heat, cook and crumble the ground beef until fully cooked and no longer pink. Drain any excess grease and put the beef back in the skillet.
2. Season the Beef: Add the taco seasoning and water to the cooked beef. Stir and simmer until thick. Remove from heat and set aside.
3. Make the Quesadilla Shell: Warm one large flour tortilla in a separate skillet over medium heat. Sprinkle about 1/2 cup of shredded Mexican cheese blend onto the tortilla, leaving about a 2-inch border around the edges. Top with a second tortilla and let the cheese melt together, creating a cheesy quesadilla shell. You can flip it if one side is getting too dark – just make sure the cheese is fully melted. Cover the skillet if needed to help the cheese melt.
4. Add the Fillings: Remove the quesadilla from the heat and add a line of ingredients down the middle: about 1/4 cup seasoned rice, some taco meat, about 2 tablespoons nacho cheese sauce, about 2 tablespoons sour cream, and about 1 tablespoon creamy chipotle sauce. Use as much or as little as you like, as long as you can still roll it up!
5. Roll It Up: Roll it up tightly like a burrito, folding in the sides as you go.
6. Toast and Seal: Place the quesarito seam-side down back in the warm skillet for 1 to 2 minutes to seal it and lightly toast the outside.
7. Serve: Slice in half and serve warm! Repeat with the remaining ingredients to make more quesaritos. This is just like the drive-thru!
Extra Information
- Spanish rice or cilantro lime rice both work great – use whichever you prefer or have on hand.
- You can find Taco Bell Creamy Chipotle Sauce in most grocery stores, or make your own with mayo and chipotle peppers.
- Don’t overfill or it won’t roll up properly – less is more when it comes to the fillings.
- The cheese quesadilla on the outside is what makes this different from a regular burrito!
- This recipe makes 4 quesaritos – 2 tortillas per quesarito (one becomes the quesadilla shell).
Essential Tools
- 2 large skillets
- Spatula
- Knife for slicing