Taco Bell Quesarito Copycat

This homemade Taco Bell Quesarito copycat recipe brings all the saucy cheesy and tangy flavors of the restaurant classic right to your kitchen. It layers spicy ground beef fluffy cilantro-lime rice creamy nacho cheese sauce and sour cream inside a gooey cheese quesadilla burrito. Perfect for nights when you crave fast food but want something even better than drive-thru.

I craved this Quesarito after Taco Bell stopped selling it and was shocked how much better the homemade version turned out My family now requests this almost every Friday night

Ingredients

• Ground beef: for savory hearty protein Look for beef with a little fat for flavor
• Chili powder: adds heat and smoky depth Select fresh chili powder for punchier taste
• Ground cumin: brings earthiness to the filling Make sure it’s not stale
• Smoked paprika: adds a hint of smokiness Spanish varieties tend to be bolder
• Kosher salt: enhances all the flavors Larger grains are easier to use for seasoning
• Freshly ground black pepper: gives a kick Use freshly cracked for best flavor
• White rice: absorbs flavors and fluffs well Choose a medium or long grain
• Lime juice: brightens the rice Freshly squeezed is best
• Cilantro: provides freshness to the rice Pick leaves that are perky and green
• Flour tortillas: create the classic chewy wrap Look for large burrito size
• Cheddar cheese: delivers sharp meltiness Go for block cheese you grate yourself for best melt
• Nacho cheese sauce: adds creamy richness Try a store-bought option with real cheese
• Sour cream: balances the spice with tang Use thick full-fat for body

Step-by-Step Instructions

Cook the Beef:

Brown ground beef over medium-high heat in a skillet with chili powder cumin smoked paprika salt and pepper Stir and cook until no pink remains and the beef is crumbly about 6 minutes Drain away the fat for a rich but not greasy filling

Make Cilantro-Lime Rice:

Toss cooked white rice with lime juice and finely chopped cilantro using a fork so grains remain separate The citrus and herb flavor infuses the rice making every bite pop

Prepare the Quesadillas:

Heat a large nonstick pan over medium-high Add a flour tortilla sprinkle cheddar cheese evenly then top with another tortilla Cook each side for about 2 minutes until the cheese melts and the tortillas are golden Repeat this to make four cheese-stuffed tortillas

Assemble Quesaritos:

Lay one quesadilla on a board Spoon a portion of cilantro-lime rice seasoned beef spoonfuls of nacho cheese sauce and a generous swirl of sour cream right in the center Roll it up snugly like a burrito Tuck in the ends so nothing spills out Repeat for all portions

Crisp the Quesaritos:

Return the pan to medium-high When it’s hot add two filled Quesaritos Let them cook until the outside is golden crisp and just a bit crunchy 3 to 5 minutes per side Slice and serve hot for the full effect

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My favorite twist is doubling up on the cilantro in the rice because it brings out such fresh flavor I still remember my kids’ faces the first time I sliced into one—pure excitement at seeing that cheese pull

Storage Tips

Once cooled wrap leftover Quesaritos in foil or plastic and keep them in the fridge for up to three days For longer storage freeze individually wrapped burritos then reheat in a toaster oven or skillet to restore crispness Do not microwave too long or they will lose their texture

Ingredient Substitutions

Try ground turkey or cooked shredded chicken for a lighter version For a vegetarian option use black beans and extra rice Any melty cheese works too Colby Jack Monterey Jack or a blend all taste great If you are out of fresh cilantro a little dried works in a pinch though the flavor is stronger

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Serving Suggestions

Top your Quesarito with extra nacho cheese avocado slices or fresh salsa For a side serve with tortilla chips and guacamole or a zesty slaw A little chopped jalapeno scattered inside adds heat for spice lovers

Cultural Context

The Quesarito first hit Taco Bell menus as a mashup between the quesadilla and the burrito Known for its cheesy gooey goodness this creation quickly developed a cult following so it was a heartbreak when it was taken away Making it at home means you control the quality and fillings plus share in some of that DIY food fun

Common Recipe Questions

→ How do I get the cheese inside to melt perfectly?

Make sure to use freshly shredded cheddar and cook the quesadilla on medium-high heat until the cheese fully melts, flipping as needed. Covering the pan can also help trap heat for an even melt.

→ Can I substitute the ground beef with another protein?

Absolutely! Cooked, shredded chicken, seasoned turkey, or plant-based crumbles all make excellent swaps for the beef.

→ Is cilantro-lime rice necessary?

It's traditional for added flavor, but feel free to substitute with plain white rice, Mexican-style rice, or even brown rice based on personal preference.

→ How do I prevent the tortilla from tearing during assembly?

Warm the tortillas first to make them more pliable, and avoid overfilling to ensure easy and seamless rolling.

→ What toppings go well inside or on the side?

Add your favorites like avocado, salsa, pickled jalapeños, or extra shredded lettuce. A squeeze of lime adds great freshness, too.