Taco Bell Cheesy Quesarito Copycat Recipe

Instructions

1. Prepare the Seasoned Beef
   1. Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks.
   2. Once fully cooked, drain excess grease.
   3. Stir in the taco seasoning and water, cooking until thickened and well coated. Reduce heat to low while preparing other components.
2. Make the Cilantro-Lime Rice
   1. In a bowl, combine the warm cooked rice with lime juice, cilantro, butter, and salt.
   2. Mix until the rice is fluffy and evenly seasoned. Set aside.
3. Prepare the Chipotle Cream Sauce
   1. In a small bowl, combine sour cream, minced chipotle, garlic powder, cumin, and salt.
   2. Stir until smooth and set aside. For extra heat, add more chipotle or adobo sauce.
4. Make the Cheesy Quesadilla Layer
   1. Heat a large flour tortilla in a skillet over medium heat.
   2. Sprinkle a generous handful of shredded cheese over the tortilla and top with a second tortilla.
   3. Cook until the cheese melts and the bottom tortilla is lightly toasted. Flip and toast the other side for 30–60 seconds.
   4. Repeat to make additional quesadilla tortillas. These will be the outer “shell” of the Quesarito.
5. Assemble the Quesarito
   1. Place your quesadilla tortilla on a flat surface.
   2. Spread a generous spoonful of chipotle sauce down the center.
   3. Add a scoop of the cilantro-lime rice, followed by a layer of seasoned beef.
   4. If desired, drizzle with warm nacho cheese sauce for extra creaminess.
   5. Fold the sides in and then roll tightly like a burrito.
6. Toast the Quesarito
   1. Place the wrapped Quesarito seam-side down in a hot skillet.
   2. Cook for 1–2 minutes per side until the tortilla is golden, sealed, and slightly crisp.
7. Serve
   1. Slice in half and serve warm with extra chipotle sauce, sour cream, or salsa.
      

      Notes