Taco Bell Quesarito Recipe
If you’ve ever craved that iconic Taco Bell quesarito at home, this copycat recipe delivers all the cheesy, beefy goodness without the drive-thru wait. This cheesy Taco Bell quesarito wraps seasoned ground beef, creamy nacho cheese, and rice inside a quesadilla for the ultimate Tex-Mex fusion.
Perfect for meal prep or a quick weeknight dinner, this homemade version lets you control the ingredients and customize your toppings. Get ready to roll up your sleeves and make the best quesarito you’ve ever tasted.
What Is a Quesarito?
A quesarito is Taco Bell’s genius mashup of a quesadilla and a burrito. The “tortilla” is actually a cheese-filled quesadilla that gets wrapped around classic burrito fillings like seasoned beef, rice, sour cream, and nacho cheese sauce.
This cheesy taco bell quesarito takes your burrito game to the next level by adding that crispy, melted cheese layer on the outside. It’s indulgent, satisfying, and surprisingly easy to recreate at home with simple ingredients.
Ingredients You’ll Need
The beauty of this recipe is that most ingredients are pantry staples. You’ll need large flour tortillas, shredded cheese (Mexican blend or cheddar works great), and ground beef seasoned with taco spices.
For the filling, grab some cooked Mexican rice, nacho cheese sauce, sour cream, and any extras like diced tomatoes or shredded lettuce. The nacho cheese sauce is key to getting that authentic Taco Bell flavor.
How to Make the Quesadilla Shell
Start by making your quesadilla base: sprinkle shredded cheese over one large tortilla and top with a second tortilla. Cook in a skillet over medium heat for 2-3 minutes per side until golden and the cheese melts completely.
This quesadilla becomes your “wrapper” so make sure the cheese is fully melted to hold everything together. Work quickly while it’s still warm and pliable for easier rolling.
Read More: Crispy Baked Parmesan Potato Fries
Assembling Your Quesarito
Lay your warm quesadilla flat and add a line of nacho cheese sauce down the center. Layer on the seasoned ground beef, Mexican rice, and a dollop of sour cream in the middle third of the quesadilla.
Fold in the sides first, then roll tightly from the bottom up like a burrito. The melted cheese acts as glue to seal everything inside perfectly.
Cheesy Taco Bell Quesarito Recipe
Course: DinnerCuisine: Mexican, Tex-MexDifficulty: Easy4
quesaritos15
20
minutes35
A homemade copycat of Taco Bell’s famous quesarito with seasoned beef, nacho cheese, and rice wrapped inside a crispy cheese quesadilla. Better than the original!
Ingredients
- For the Quesadilla Shells:
8 large flour tortillas (burrito size)
2 cups shredded Mexican cheese blend or cheddar cheese
- For the Filling:
1 lb ground beef
2 tablespoons taco seasoning
2 cups cooked Mexican rice (or white rice)
1 cup nacho cheese sauce (store-bought or homemade)
½ cup sour cream
Optional: shredded lettuce, diced tomatoes, jalapeños
Directions
- Cook the beef: In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles. Drain excess fat, then stir in taco seasoning and 2-3 tablespoons water. Simmer for 3-4 minutes until thickened. Set aside.
- Make the quesadilla shells: Heat a large skillet or griddle over medium heat. Place one tortilla down, sprinkle with ½ cup shredded cheese, and top with a second tortilla. Cook for 2-3 minutes per side until golden brown and cheese is melted. Repeat to make 4 quesadillas total.
- Warm the cheese sauce: Heat nacho cheese sauce in the microwave or on the stovetop until warm and pourable.
- Assemble the quesaritos: Working with one warm quesadilla at a time, lay it flat on a clean surface. Down the center, add 2-3 tablespoons nacho cheese sauce, ¼ of the seasoned beef, ½ cup Mexican rice, and 2 tablespoons sour cream.
- Roll it up: Fold in the left and right sides of the quesadilla over the filling, then fold up the bottom and roll tightly toward the top, like a burrito. The melted cheese will help seal it closed.
- Optional – toast the outside: Place the rolled quesarito seam-side down in the skillet for 1-2 minutes to crisp up the outside and seal it completely.
- Serve: Slice in half and serve immediately with extra nacho cheese, salsa, or guacamole for dipping.
Notes
- Storage: Wrap individual quesaritos in foil and refrigerate for up to 3 days. Reheat in a skillet or 350°F oven for 10 minutes.
Swaps: Use shredded chicken, black beans, or Impossible meat instead of ground beef. Swap Mexican rice for cilantro lime rice or even refried beans.
Make it spicier: Add sliced jalapeños, hot sauce, or chipotle crema to the filling.
Nacho cheese: Use Tostitos Salsa Con Queso, Velveeta queso dip, or make a quick cheese sauce with melted cheddar and milk.
| Nutrient | Per Serving |
|---|---|
| Calories | 650 |
| Total Fat | 33g |
| Sugars | 5g |
| Protein | 21g |
| Dietary Fiber | 5g |
Serving Suggestions
Serve your cheesy Taco Bell quesarito with classic Mexican sides like tortilla chips and guacamole, fresh pico de gallo, or a simple side salad. These pair perfectly with a cold Mexican beer or homemade agua fresca.
Cut each quesarito in half on a diagonal to show off those beautiful layers. Serve with extra nacho cheese sauce or salsa verde on the side for dipping.
Make-Ahead and Storage
Quesaritos are perfect for meal prep! Assemble them completely, wrap individually in foil, and refrigerate for up to 3 days. Reheat in a 350°F oven for 10-12 minutes or in the microwave for 2-3 minutes.
You can also freeze assembled quesaritos for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Frequently Asked Questions
Can I make quesaritos vegetarian?
Absolutely! Swap the ground beef for black beans, refried beans, or seasoned roasted vegetables. You can also use plant-based meat crumbles. Keep all the other ingredients the same for a delicious vegetarian version.
What’s the best cheese for the quesadilla wrapper?
Absolutely! Swap the ground beef for black beans, refried beans, or seasoned roasted vegetables. You can also use plant-based meat crumbles. Keep all the other ingredients the same for a delicious vegetarian version.
How do I keep my quesarito from falling apart?
The key is making sure your quesadilla shell has fully melted cheese throughout so it acts as u0022glue.u0022 Don’t overfill (use about ¾ cup total filling), keep your filling centered, and fold tightly. You can also toast the seam-side down in a skillet for 1-2 minutes to seal it completely.
