Go Back
Cookjngmama - Copycat Taco Bell Quesarito
Kendyll Niquole

Copycat Taco Bell Quesarito

A cheesy, loaded Taco Bell–style quesarito made with seasoned beef, Spanish rice, chipotle sauce, and creamy cheese sauce wrapped inside a melted cheese quesadilla. Toasted until golden, it’s the perfect homemade fast-food favorite packed with bold flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Video

Ingredients
  

Ingredients
  • 8 burrito tortillas
  • seasoned ground beef see recipe below
  • spanish rice see recipe below
  • seasoned ground beef see recipe below
  • 8 oz cheese I used Kraft Shredded Mexican Style Four Cheese
  • chipotle sauce see recipe below
  • cheese sauce see recipe below
Spanish Rice
  • 2 cups water
  • 1 cup white rice
  • 1/3 cup tomato sauce
  • 1 tbsp olive oil
  • 1/2 tbsp chicken bouillon
  • 1/4 tsp cumin
Seasoned Ground Beef
  • 1 lb ground beef
  • 1/4 cup water
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp salt
Chipotle Sauce
  • 3/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup diced chipotle peppers
  • 2 tbsp pickled jalapeño juice
  • 1/2 lime juice
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp season salt
  • 1/4 tsp black pepper
Cheese Sauce
  • 1 cup heavy cream
  • 1/4 cup sharp cheddar cheese shredded
  • 1 tbsp butter
  • 1/2 tbsp vegetable oil
  • 1 tbsp flour
  • 1 tbsp hot sauce
  • black pepper a pinch
  • season salt a pinch

Method
 

Cook the Spanish rice
  1. Heat a skillet over medium heat and add olive oil.
  2. Add the rice and toast it in the oil for a few minutes, stirring often, until it becomes lightly golden.
  3. Sprinkle in the seasonings and mix well so the rice is evenly coated.
  4. Pour in the tomato sauce and water.
  5. Once the liquid begins to lightly boil with small bubbles forming, cover the skillet tightly with aluminum foil and place a lid on top.
  6. Reduce the heat to low and let it cook undisturbed for about 20 minutes, until the rice is tender and the liquid is fully absorbed.
  7. Remove from heat and gently fluff with a fork before serving.
Make the seasoned ground beef
  1. In a skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.
  2. Stir in chili powder, onion powder, garlic powder, tsp oregano, tsp smoked paprika, tsp cumin, salt, and water.
  3. Simmer a few minutes until thickened and flavorful. Set aside.
Prepare the chipotle sauce
  1. Using a blender or immersion blender, blend together mayo, sour cream, diced chipotle peppers, pickled jalapeño juice, juice of half a lime, smoked paprika, onion powder, garlic powder, seasoned salt, and black pepper.
  2. Blend until smooth and refrigerate until ready to use.
Make the cheese sauce
  1. In a small saucepan over medium heat, melt butter with vegetable oil.
  2. Stir in flour and cook for about a minute to form a paste.
  3. Slowly whisk in heavy cream until smooth.
  4. Add shredded sharp cheddar, hot sauce, and a pinch of black pepper and seasoned salt.
  5. Stir until melted and creamy, then remove from heat.
Build the quesadilla layer
  1. Lay out 4 tortillas.
  2. Sprinkle the shredded cheese evenly across them, then top each with another tortilla to create 4 cheese quesadillas.
  3. Heat a skillet over medium heat and cook each one until the cheese is melted. Do not completely toast the tortillas or they will become too hard to fold.
Assemble the quesaritos
  1. Place one cooked quesadilla flat on a surface.
  2. Spoon a layer of Spanish rice across the center, followed by seasoned ground beef.
  3. Drizzle with cheese sauce and chipotle sauce.
Roll into a burrito
  1. Fold the sides inward, then roll tightly from the bottom up to form a burrito shape, keeping all the fillings tucked inside.
Toast and serve
  1. Place the wrapped quesarito seam-side down in a warm skillet and toast lightly until the outside is golden and sealed.
  2. Serve hot while the cheese is melty and the inside is packed with flavor.