It all started with a lunch break gone wrong. I was halfway to the office when I realized I had left my carefully packed salad on the kitchen counter. With no time to turn back, I swung into a nearby Taco Bell drive-thru. I hadn’t had a Quesarito in years, but that warm, cheesy, spicy bundle of joy reminded me just how satisfying a good burrito can be especially when it’s double-layered with melty cheese.
That afternoon, I knew I had to try recreating it at home. So that weekend, armed with a bag of tortillas, a block of cheese, and too much enthusiasm, I set out to make my own version. And let me tell you this Cheesy Quesarito hits harder than a deadline on a Monday morning.
It’s everything you want in a lunch you can take to work: bold, filling, customizable, and comforting. You control what goes in it. No mystery meat. No soggy wrappers. Just real, flavorful ingredients that keep you going through the 3 p.m. slump.
Short Description:
A copycat Taco Bell Quesarito made at home with flavorful taco meat, Spanish rice, chipotle sauce, and gooey melted cheese all wrapped up and grilled to golden perfection. Perfect for packed lunches or easy weeknight dinners.
Key Ingredients:
For the Taco Meat:
- 1 pound ground beef
- 1/4 cup water
- 1 tablespoon taco seasoning
For the Spanish Rice:
- 2 tablespoons olive oil
- 1/4 cup onion, chopped
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
- 1 teaspoon garlic salt
- 1 teaspoon cumin
For the Chipotle Sauce:
- 1/2 cup sour cream
- 2 teaspoons chipotle sauce (from canned adobo peppers)
- 1 teaspoon chili powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Quesaritos:
- 8 flour tortillas (burrito size)
- 1 cup nacho cheese sauce
- 2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 1 tablespoon olive oil
Tools Needed:
- Large skillet
- Medium saucepan with lid
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Microwave-safe dish or bowl
Cooking Instructions:
Step 1: Cook the Taco Meat
In a skillet over medium-high heat, cook and crumble the ground beef until fully browned and no longer pink. Add taco seasoning and water. Stir to combine and simmer uncovered for 3–5 minutes until thickened. Remove from heat and set aside.
Step 2: Make the Spanish Rice
Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 5 minutes until tender and fragrant. Stir in the uncooked rice and cook, stirring often, until the rice is lightly golden. Add chicken broth, salsa, garlic salt, and cumin. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until the liquid is absorbed and the rice is fluffy. Fluff with a fork and set aside.
Step 3: Prepare the Chipotle Sauce
In a small bowl, whisk together sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth. Set aside.
Step 4: Assemble the Quesaritos
Warm the tortillas by wrapping them in damp paper towels and microwaving for 30 seconds. Warm the nacho cheese sauce until hot. Spread 2–3 tablespoons of nacho cheese on 4 tortillas. Sprinkle shredded cheese on top. Place another tortilla on top of each to form a cheesy quesadilla base. Press gently.
Step 5: Fill and Roll
Layer cooked taco meat and Spanish rice down the center of each quesadilla. Drizzle with chipotle sauce and a spoonful of sour cream. Fold in the sides, then roll into tight burritos.
Step 6: Grill the Quesaritos
Heat olive oil in a skillet over medium-high heat. Place burritos seam-side down and cook for 2–3 minutes per side until golden brown and crispy. Serve warm or wrap in foil for lunch on-the-go.
Why You’ll Love This Recipe:
– Bursting with bold, spicy flavors
– Perfect for meal prep or office lunches
– Customizable with your favorite proteins or veggies
– Gooey cheese layer makes every bite satisfying
– Holds together beautifully for easy transport
Mistakes to Avoid & Solutions:
Mistake 1: Overfilling the burrito
Solution: Keep fillings moderate too much can cause splitting or messy rolls. Use about 1/3 cup meat and 1/3 cup rice per burrito.
Mistake 2: Skipping the grilling step
Solution: The quick pan-sear seals the burrito and adds crispiness. Don’t skip it unless you’re eating cold.
Mistake 3: Not warming the tortillas
Solution: Cold tortillas crack. Always warm them in the microwave wrapped in a damp paper towel.
Mistake 4: Using too much chipotle sauce
Solution: Start with a drizzle and adjust to taste it’s flavorful and can overpower.
Mistake 5: Rice that’s too wet
Solution: Let your rice rest uncovered for a few minutes to steam off excess moisture before adding to the burrito.
Serving and Pairing Suggestions:
– Serve with a side of tortilla chips and guacamole.
– Pair with a crisp lime soda or hibiscus iced tea.
– Pack in foil and pair with a small fruit salad for a full lunch.
– For a party, serve cut in half with dipping sauces like salsa verde or creamy jalapeño ranch.
Storage and Reheating Tips:
To store: Wrap cooled Quesaritos in foil or plastic wrap and refrigerate for up to 4 days.
To freeze: Wrap tightly in foil and place in a freezer bag. Freeze for up to 2 months.
To reheat (microwave): Wrap in a damp paper towel and microwave for 1–2 minutes.
To reheat (oven): Bake at 350°F for 10–12 minutes wrapped in foil.
FAQs:
1. Can I make this vegetarian?
Yes! Swap the ground beef for seasoned black beans or grilled veggies.
2. What’s the best cheese for melting in this recipe?
A shredded Mexican cheese blend or Monterey Jack melts smoothly and complements the spices.
3. Can I use brown rice instead of white rice?
Absolutely, just adjust the cook time as brown rice takes longer.
4. Is there a non-spicy version of the chipotle sauce?
You can reduce or omit the chipotle and add a little lime juice for tang instead.
5. Can I prep these ahead of time?
Yes! Assemble, wrap in foil, and refrigerate. Just grill or microwave when ready to eat.
Tips & Tricks:
– Use a tortilla warmer to keep tortillas pliable as you assemble.
– Add a thin layer of refried beans for extra heartiness.
– For a crispier burrito, brush the outside with melted butter before pan-searing.
– Double the chipotle sauce and use it as a dip!
– Wrap Quesaritos in foil for easy lunchbox packing.
Recipe Variations:
Spicy Chicken Quesarito:
Use cooked shredded chicken tossed in buffalo sauce instead of ground beef.
Add pickled jalapeños before rolling.
Breakfast Quesarito:
Replace taco meat with scrambled eggs and breakfast sausage.
Use cheddar and skip the rice.
Add hash browns for extra texture.
Veggie Quesarito:
Use grilled zucchini, bell peppers, and onions.
Swap chicken broth for veggie broth in the rice.
Add a scoop of guacamole before rolling.
Final Thoughts
This Cheesy Quesarito recipe brought back a little joy to my rushed weekday lunches. There’s something incredibly comforting about recreating a fast-food favorite with real, whole ingredients in your own kitchen. It’s not just cheaper it’s customizable, satisfying, and even a bit therapeutic to wrap and sear each burrito to perfection. I now keep a stash in the freezer, ready to be tossed in my work bag or reheated after a long day.
If you’ve ever stood in the break room trying to make a soggy sandwich exciting again, trust me this is your answer. The layers of flavor, the cheesy crust, that kick of chipotle…it’s worth every step. And best of all? You don’t need a drive-thru to get it. Just a little time, a skillet, and a craving for something cheesy and bold.
Cheesy Quesarito (Taco Bell Copycat)
Ingredients
For the Taco Meat:
- 1 pound ground beef
- ¼ cup water
- 1 tablespoon taco seasoning
For the Spanish Rice:
- 2 tablespoons olive oil
- ¼ cup onion chopped
- 1 ½ cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
- 1 teaspoon garlic salt
- 1 teaspoon cumin
For the Chipotle Sauce:
- ½ cup sour cream
- 2 teaspoons chipotle sauce from canned adobo peppers
- 1 teaspoon chili powder
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Quesaritos:
- 8 flour tortillas burrito size
- 1 cup nacho cheese sauce
- 2 cups shredded Mexican cheese blend
- ½ cup sour cream
- 1 tablespoon olive oil
Instructions
- Brown the ground beef in a skillet over medium-high heat. Add taco seasoning and water, then simmer for 3–5 minutes. Set aside.
- Sauté onion in olive oil until soft. Add rice and cook until golden. Stir in broth, salsa, and seasonings. Cover and simmer for 20 minutes until rice is fluffy. Set aside.
- Whisk together sour cream, chipotle sauce, spices, and seasonings in a small bowl. Set aside.
- Warm tortillas and cheese sauce. Spread nacho cheese and shredded cheese on 4 tortillas. Top each with another tortilla to form quesadilla-style bases.
- Add taco meat, rice, chipotle sauce, and sour cream to each. Fold in the sides and roll tightly into burritos.
- Pan-sear each burrito in olive oil for 2–3 minutes per side until golden and crispy. Serve warm or wrap to go.
