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Homemade Taco Bell Quesarito Recipe
The Taco Bell Quesarito combines the best of both worlds – a cheesy quesadilla wrapped around a burrito filled with seasoned meat, rice, and creamy sauces. This genius creation has become a fan favorite, and now you can make this indulgent treat at home with ingredients you can easily find at your local grocery store.
Why You'll Love This Recipe
- Budget-friendly alternative that costs less than ordering from Taco Bell while feeding the whole family
- Customizable ingredients allow you to adjust spice levels and add your favorite toppings
- Perfect for meal prep since you can make components ahead and assemble when ready
- Impressive presentation that looks restaurant-quality but uses simple cooking techniques
- Satisfying comfort food that combines multiple textures and flavors in every bite
Why This Taco Bell Quesarito Recipe Works
This recipe succeeds because it breaks down the complex Quesarito into manageable steps. The key is creating each component separately – the cheesy quesadilla base, seasoned meat, fluffy rice, and creamy cheese sauce.
The secret lies in keeping the quesadilla soft and pliable rather than crispy. This allows for easy rolling without cracking. The homemade cheese sauce mimics Taco Bell’s signature creamy texture using Velveeta and evaporated milk.
By following the proper assembly order and using the right proportions, you’ll achieve that authentic Taco Bell taste. Check out these Taco Bell copycat recipes for more inspiration.
What You’ll Need for the Perfect Taco Bell Quesarito
Success starts with having the right ingredients and tools ready. This recipe serves 4 people and takes about 45 minutes from start to finish.
Ingredients
- 7.6 oz box Old El Paso Cheesy Mexican Rice (or any preferred rice)
- 1 lb ground beef
- 1 oz taco seasoning packet
- 1/2 cup water
- 8 burrito-sized flour tortillas
- 8 oz grated sharp cheddar cheese
- 6-8 tbsp sour cream
- 6-8 tbsp Taco Bell Brand Spicy Ranchero Sauce
- 12 oz evaporated milk
- 16 oz Velveeta cheese
- 8 oz grated pepper jack cheese
- 7 oz can diced chilies
Tools
- Large skillet for cooking quesadillas
- Medium saucepan for cheese sauce
- Another skillet for browning meat
- Rice cooker or pot for rice
- Spatula for flipping
- Wooden spoon for stirring
How to Make Taco Bell Quesarito
Follow these step-by-step instructions to create your homemade Quesarito. Timing is important, so start with the rice since it takes the longest.
| Step 1: Prepare Rice | Make the rice according to package directions. This usually takes 15-20 minutes, so start here first. |
| Step 2: Cook Ground Beef | While rice cooks, brown the ground beef in a large skillet. Drain excess grease, then add taco seasoning and water. Stir and let simmer until thickened. |
| Step 3: Make Cheese Sauce | Place Velveeta, evaporated milk, pepper jack cheese, and diced chilies in a saucepan. Stir over low heat until melted. Let sit 10 minutes to thicken. |
| Step 4: Create Quesadillas | In a large skillet over medium heat, place one tortilla and cover with cheddar cheese. Top with another tortilla and flip. Cook just until cheese melts – don’t let it get crispy. Repeat for 4 quesadillas total. |
| Step 5: Assemble Quesaritos | On each quesadilla, spread sour cream and Spicy Ranchero Sauce. Add taco meat, rice, and cheese sauce. Carefully roll up and enjoy immediately. |
Chef's Helpful Tips
- Keep quesadillas warm in a low oven while preparing fillings to maintain flexibility for rolling
- Don’t overfill the quesadillas or they’ll be difficult to roll without bursting
- Make extra cheese sauce since it’s perfect for dipping and adds extra flavor
- Use a meat thermometer to ensure ground beef reaches 160°F for food safety
- Warm your tortillas slightly before making quesadillas for easier handling and better texture
Serving and Storage Tips for Taco Bell Quesarito
Proper serving and storage ensure your Quesaritos taste fresh and delicious every time. These tips will help you get the most from your homemade creation.
Serving Tips
Serve Quesaritos immediately while the cheese is still melty and warm. Cut them in half diagonally to showcase the beautiful layers inside. Provide extra cheese sauce, sour cream, and hot sauce on the side.
Pair with crispy tortilla chips and salsa, or try them alongside this Ultimate Chicken Casserole for a complete Mexican-inspired meal.
For storage, wrap individual Quesaritos in foil and refrigerate up to 3 days. Reheat in the oven at 350°F for 10-15 minutes. The components can be stored separately for up to 5 days and assembled fresh.
Mistakes to Avoid while making Taco Bell Quesarito
Avoid these common pitfalls to ensure perfect results every time. The biggest mistake is making the quesadilla too crispy, which makes rolling impossible.
Don’t rush the cheese sauce – cooking over high heat causes it to separate or become grainy. Low and slow is the way to go. Also, avoid overfilling, which leads to messy, difficult-to-eat Quesaritos.
Another mistake is not draining the ground beef properly, creating soggy tortillas. Always drain excess grease before adding seasonings.
You Must Know
- Temperature control is crucial – keep quesadillas warm but not hot to prevent cracking during assembly
- The cheese sauce will continue thickening as it cools, so make it slightly thinner than desired consistency
- Ground beef should be completely cooked through but not overcooked to avoid dryness
- Assembly order matters – wet ingredients like sour cream should go on first to prevent soggy tortillas
Suggestions for Taco Bell Quesarito
Customize your Quesarito with these delicious variations. Try adding black beans, corn, or diced tomatoes for extra texture and nutrition.
For a spicier version, use pepper jack cheese in the quesadilla layer and add jalapeños to the filling. Vegetarians can substitute the ground beef with seasoned black beans or lentils.
Consider making a breakfast version with scrambled eggs, breakfast sausage, and hash browns. You can also explore other copycat recipes like those featured in popular Taco Bell menu items.
For a lighter option, use whole wheat tortillas and Greek yogurt instead of sour cream. Add fresh cilantro and lime juice for a bright, fresh flavor boost.
FAQs:
Yes, you can prepare all components separately up to 3 days ahead. Store the cheese sauce, seasoned meat, and rice in separate containers. Assemble fresh quesadillas when ready to serve for best texture.
You can use American cheese or a combination of cream cheese and sharp cheddar. The texture won’t be exactly the same, but it will still be delicious and creamy.
Keep the quesadilla base soft and pliable, don’t overfill, and roll tightly but gently. Let it rest seam-side down for a minute before cutting to help it hold together.
While possible, freezing affects the texture of the tortillas and cheese sauce. It’s better to freeze components separately and assemble fresh when needed.
Wrap in damp paper towels and microwave for 1-2 minutes, or wrap in foil and heat in a 350°F oven for 10-15 minutes until warmed through.
Conclusion
Making a homemade Taco Bell Quesarito brings restaurant-quality flavor to your kitchen while saving money and allowing complete customization. This recipe breaks down the process into simple, manageable steps that anyone can follow.
The key to success lies in proper timing, temperature control, and not rushing the process. With practice, you’ll master the technique and can experiment with your own creative variations.
Whether you’re feeding a hungry family or impressing friends, this Quesarito recipe delivers satisfaction in every bite. Try pairing it with other comfort foods like this Creamy Garlic Shrimp Pasta for a complete feast.
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📖 Recipe Card
Easy Homemade Taco Bell Quesarito Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Make the ultimate Taco Bell Quesarito at home with seasoned beef, cheese sauce, and rice wrapped in a cheesy quesadilla. Restaurant-quality flavor in your kitchen.
Ingredients
- 7.6 oz box Old El Paso Cheesy Mexican Rice (or any preferred rice)
- 1 lb ground beef
- 1 oz taco seasoning packet
- 1/2 cup water
- 8 burrito-sized flour tortillas
- 8 oz grated sharp cheddar cheese
- 6–8 tbsp sour cream
- 6–8 tbsp Taco Bell Brand Spicy Ranchero Sauce
- 12 oz evaporated milk
- 16 oz Velveeta cheese
- 8 oz grated pepper jack cheese
- 7 oz can diced chilies
Instructions
- Make the rice according to package directions. This usually takes 15-20 minutes, so start here first.
- While rice cooks, brown the ground beef in a large skillet. Drain excess grease, then add taco seasoning and water. Stir and let simmer until thickened.
- Place Velveeta, evaporated milk, pepper jack cheese, and diced chilies in a saucepan. Stir over low heat until melted. Let sit 10 minutes to thicken.
- In a large skillet over medium heat, place one tortilla and cover with cheddar cheese. Top with another tortilla and flip. Cook just until cheese melts – don’t let it get crispy. Repeat for 4 quesadillas total.
- On each quesadilla, spread sour cream and Spicy Ranchero Sauce. Add taco meat, rice, and cheese sauce. Carefully roll up and enjoy immediately.
Notes
- Keep quesadillas warm in a low oven while preparing fillings to maintain flexibility for rolling
- Don’t overfill the quesadillas or they’ll be difficult to roll without bursting
- Make extra cheese sauce since it’s perfect for dipping and adds extra flavor
- Use a meat thermometer to ensure ground beef reaches 160°F for food safety
- Temperature control is crucial – keep quesadillas warm but not hot to prevent cracking during assembly
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesarito
Keywords: homemade quesarito, copycat recipe, Mexican burrito, cheesy quesadilla wrap, ground beef recipe, comfort food, meal prep ideas, Tex-Mex cuisine
