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TACO BELL COPYCAT QUESARITO. A Quesadilla wrapped Burrito made with taco flavored ground beef, a delicious version of spanish rice, and flavors to pull it all together with grilled tortillas and cheese of course.
#tacobell #copycat #catherinesplates
Today's Recipe: https://catherinesplates.com/taco-bell-copycat-quesarito/
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0:00
Welcome back everyone to Katherine's
0:01
Place. Today we're going to make this
0:03
delicious Taco Bell copycat queserito.
0:07
Thomas put me to the test. He did a
0:10
queserito review from Taco Bell and
0:14
asked me to make one to see if I can do
0:16
it better. Anyway, so we're going to do
0:19
it. A queserrito is a burrito wrapped in
0:22
a quesadilla and it's got rice in it,
0:24
ground beef in it, and it's layers,
0:27
right, of delicious flavors in it. And
0:30
there's also a sour cream creamy sauce
0:32
in it, we believe. Now, you can either
0:34
make this regular or you can make it
0:35
volcano style, which I'll tell you how
0:37
to do that, but mine's not going to be
0:39
volcano style. All right, you guys. I'm
0:42
super excited to be put to the test for
0:44
this one, and y'all agreed over there on
0:46
his channel. Y'all said yes. Yes, make
0:49
one, Catherine. So, Katherine's Plates
0:51
is here to make it. Let's go. I'm going
0:53
to show you how to prepare the Spanish
0:55
rice, which is so easy. So, let's go
0:58
ahead and get started. We are going to
1:00
be kind of lightly browning our rice to
1:03
give it a nice nutty flavor to it. I'm
1:07
going to be measuring out 1 and 1/2 cups
1:10
of uncooked white long grain rice. I'm
1:15
going to put it into a strainer
1:20
and then we'll rinse it under cold water
1:22
a few times.
1:24
That'll help get a lot of that starch
1:26
off of the rice.
1:30
All right, I'll be back.
1:34
I'm going to bring a bowl over and I've
1:35
just put some paper towels in and we'll
1:38
put the rice inside there and just kind
1:39
of pat it dry to get a lot of the excess
1:42
water off.
1:50
Just kind of pat it dry.
2:00
Now, I'm going to be using a large deep
2:02
skillet because we're making a lot of
2:04
rice. I'm going to place it on a medium
2:08
high heat and we're going to add in one
2:11
tablespoon of some olive oil.
2:15
That right across the top. What we're
2:17
going to do is add in about half of an
2:20
onion that I've chopped here. Now, I did
2:23
the whole onion, and I'm going to use
2:24
the other half of the onion for the
2:26
ground beef.
2:32
We're going to soften down the onions
2:34
for about 3 to four minutes. Give them
2:37
some nice color.
2:39
Got to have that onion in there. But if
2:41
you want to skip the onion step, you can
2:43
do that.
2:45
All right. What I'm going to do now is
2:46
add in two teaspoon of minced garlic.
2:52
Just stir that in for one minute to help
2:55
release the flavors of the garlic. Now I
2:58
am going to add another tablespoon of
3:01
some cooking oil. And that's right
3:03
before we add in the rice.
3:08
And now what we're going to do is add in
3:10
that 1 and 1/2 cups of rice that we
3:14
rinsed and dried off a little bit. Now
3:17
we're going to toast the rice for about
3:19
five minutes. So, watch your timer. Just
3:22
push the rice around. We want to get it
3:24
nice and coated with the oil. And we
3:27
want to cook it just until it's lightly
3:30
browned. It'll give it a nice nutty and
3:32
toasty flavor to the rice and add a
3:35
depth of flavor to the dish. You can see
3:39
the color of that rice changing. Okay,
3:41
you can see that the rice is nice and
3:43
toasted. Once my rice was nice and
3:46
golden brown and nice and toasty, I went
3:49
ahead and added in two cups of chicken
3:51
broth, which you didn't see happen, but
3:53
it did. There it is. What I've done is
3:56
taken a jar of chunky salsa. It's got
4:00
the tomatoes in it. It's got peppers in
4:03
it. And it's just so yummy, right? It's
4:06
a shortcut version of how they make
4:09
Spanish rice.
4:11
So, we're going to add that in.
4:14
And then we're going to add in some taco
4:17
seasoning. Now you can take a pack of
4:20
taco seasoning that you can get from
4:22
your store and add one tablespoon to
4:24
that because we are going to divide that
4:26
package into threes. So one will go into
4:29
here, one will go into ground beef, and
4:31
one tablespoon will go into the other
4:33
part of the recipe. I'm using my
4:36
homemade taco seasoning that I have
4:39
right here. If you can see that.
4:42
And you can find this recipe for a big
4:46
batch taco seasoning on my recipe blog,
4:49
catherine'splates.com.
4:52
Look how pretty that looks. Yeah.
4:58
All right, we're going to mix this
4:59
together. We're going to mix this
5:01
together till it's all combined.
5:05
Oh, look at that. It smells delicious,
5:07
you guys. It smells delicious.
5:12
All right.
5:14
What we're going to do now is place a
5:16
lid on.
5:20
We're going to turn the heat down to
5:22
low. And then we're going to simmer this
5:24
for about 20 minutes until that rice is
5:28
nice and tender and all the liquid has
5:30
been absorbed.
5:32
Now, at some point while the rice is
5:34
cooking, we're going to go ahead and
5:36
cook the taco meat for inside of our
5:40
queserito. Now, I'm just using a
5:42
standard skillet. I have one pound of
5:46
ground beef here. I'm using a 937,
5:50
and this is grass-fed, so we're going to
5:51
be using that. We're going to flavor
5:54
this up first by cooking up some onions.
5:57
And I used half of that onion for the
6:00
the rice. And we'll be using the rest of
6:04
the rice for this recipe right here. So,
6:06
I'm just going to put my skillet over a
6:08
medium high heat. We'll get all of this
6:11
done. And then we just wrap it up. I'm
6:13
going to put in one tablespoon of some
6:16
cooking oil since we do have some lean
6:18
ground beef going in. We'll add some
6:22
flavor there with the olive oil. And
6:24
then we're going to go ahead and add in
6:26
the half of a chopped onion. I love that
6:30
in my taco meat. If you don't, you don't
6:32
have to add it. It bulks up the dish.
6:35
Gives it a nice flavor, extra texture in
6:38
there. All right, we're going to cook
6:40
the onion down for about 3 to 5 minutes
6:42
until it's nice and softened. Has a nice
6:45
little color to it cuz that's all
6:47
flavor. Oh, that looks really good.
6:50
We're going to add in our one pound of
6:52
ground beef.
6:54
You want to break it up and then we're
6:56
going to brown it up till it's no longer
6:58
pink and cook through.
7:01
You get that consistency that we're
7:03
looking for. You want to make sure you
7:04
take your meat masher and just break
7:07
that ground beef up as small as
7:09
possible. Now, I'm going to push my meat
7:12
off to the side. It's already been nice
7:13
and cooked through. It's no longer pink.
7:16
We got some excess liquid in there that
7:18
came from the meat and probably the
7:20
onion released liquid and some of the
7:22
little olive oil in there. So, we're
7:23
just going to take some paper towels, go
7:25
in, absorb some of that excess liquid in
7:29
there. We're going to flavor it up. Now,
7:31
I'm going to use another tablespoon of a
7:34
taco seasoning. If you're using the
7:36
pack, you're just going to use another
7:38
tablespoon from the pack. We're going to
7:40
sprinkle it in.
7:43
And I'm going to add in 1/4 cup of
7:45
water. All right, we're going to stir to
7:47
get everything nice and combined. We're
7:50
going to turn the heat down to a low.
7:52
We're going to let this simmer until our
7:54
rice is done. And I have six more
7:55
minutes left on the rice. So, we'll just
7:57
let this sit here staying nice and warm
8:01
and getting those taco flavors into our
8:04
meat. Oh, look at that, you guys. Looks
8:08
good.
8:09
Oh, look at the textures to that.
8:13
You can see the tomatoes in there, the
8:15
peppers, the onions. Now that we've got
8:18
our Spanish rice and our taco meat done,
8:21
we're going to go ahead and make that
8:23
delicious sour cream sauce.
8:26
We're kind of combining things here. So,
8:28
I've got half a cup of sour cream
8:32
into a small bowl.
8:35
Now, we're going to add in the rest of
8:36
that taco seasoning. And for me, it's my
8:40
taco seasoning blend here. One
8:42
tablespoon. again. Go find it on my
8:46
recipe blog. We're going to add that
8:49
Taco Bell copycat recipe, the
8:52
queserrito. They also have one that's
8:54
called the volcano
8:56
queserito. And they add hot sauce to it.
9:00
So, we're going to be adding this
9:02
cholula
9:04
original hot sauce. I'm kidding. We're
9:07
not. Thomas is going to put it on his
9:09
when he does a review on it. So, I'm
9:11
leaving that out because I would not be
9:12
able to eat that if I had this in there.
9:15
So, we're just going to take a small
9:17
whisk, blend that together.
9:23
So, don't be scared of anything. You can
9:25
make everything as mild as you want it.
9:27
Whisk that together. All right, you
9:29
guys. We've got our sauce. We've got the
9:32
Spanish rice. And we've got the taco
9:36
meat. Let's build a queserito.
9:39
To build your queserito, you're going to
9:42
heat up some flour tortillas.
9:45
And you just want to do that really
9:46
quickly with some wet paper towels that
9:48
you've rung out. Just lay them on a
9:49
plate. That'll help get your tortillas
9:52
nice and warm through and easy to
9:57
manage. I am using these right here.
10:00
They're flour tortillas. They're the
10:02
burrito size. You want them that large
10:07
so that you can make these quesoritos.
10:10
Believe me, you will need them. Okay,
10:15
so we're just going to take one out, put
10:17
it on the wet paper towel, put one over
10:19
it, and put another one on top. Each
10:22
queserrito
10:24
uses two of the burrito size flour
10:27
tortillas.
10:29
All right, 30 seconds in the microwave.
10:31
Woo!
10:39
There they are.
10:42
Let's get Catherine's plates cutting
10:44
board. We got the cheese right here. My
10:47
other cheese, too. Mexican cheese blend.
10:52
Right now, we're fixing to make the
10:54
quesadilla
10:56
part of the queserito. All right. I'm
10:58
just going to lay this on my cutting
10:59
board. Um, all right. the cheese sauce.
11:02
Now, you can either use the nacho cheese
11:05
sauce,
11:06
mild flavor, or you can get the medium
11:08
flavor, or you can use this one right
11:11
here, which I'm going to be using, which
11:12
is the salsa, which is the salsa conco.
11:19
Yeah, it smells good. Smells spicy. This
11:23
is a medium. Watch your mild and medium
11:27
levels. It depends on how hot you want
11:28
your queserito.
11:33
All right, we're going to pour some of
11:35
the cheese sauce on top of our tortilla.
11:38
We're going to spread it out. And you
11:41
don't want to go one inch before the
11:44
border of your tortilla. Okay. So, keep
11:46
it in the center and up to one inch of
11:49
that border.
11:51
That way, it doesn't ooze out too much.
11:53
Two tablespoons will be plenty for this.
11:56
All right. Who's excited? Y'all making
11:59
stuff at home. Why would you not? All
12:02
right, we're going to sprinkle our
12:04
shredded Mexican for cheese blend on top
12:08
of that.
12:14
Just like that. We're going to take the
12:16
other tortilla and lay it right on top.
12:19
Nice and even like.
12:23
Then just kind of press it in.
12:26
just to help it stick. We're going to
12:28
take some of the sour cream mixture.
12:33
We're going to place it right in the
12:34
center. You want about 1/4 of that
12:36
mixture. This is for four queseritos.
12:40
That'll help everything stick. Keep it
12:43
right in the center there.
12:45
That way, every bite gets that delicious
12:48
flavor to it. We're going to bring over
12:50
our rice.
12:53
and place some
12:55
right across the center there. Just
12:57
remember, we're going to be wrapping
12:59
that up like that. I don't know, you
13:01
guys. Am I gonna overfill this?
13:05
And then we're going to take our ground
13:06
beef, put that on top of the rice.
13:16
We're going to drizzle some cheese sauce
13:18
right across the top.
13:27
There we go.
13:29
Sour cream
13:32
right across the top. Boom. Now, if you
13:35
want this volcano style, don't forget
13:39
you want to get your hot sauce and then
13:41
you can dribble that across the top.
13:43
Also, you want to pull in your sides of
13:46
your quesadilla here.
13:53
And then start at your end and you're
13:55
going to pull it up and into the center.
13:59
Keep going. Keep going. Then you're
14:02
going to push it in all the ingredients.
14:06
Tuck in all the sides.
14:13
Let's grill it up.
14:16
All
14:17
right, we're going to turn our burner
14:18
onto a mediumigh heat.
14:23
Put down a skillet. We're going to add
14:25
in little slurry of some cooking oil.
14:29
You don't want to drown it.
14:32
Take a pastry brush.
14:35
Get it nice and even. Make sure that oil
14:37
is everywhere. Get it nice and hot.
14:41
And we'll put our burrito in. Put it in
14:44
seam side down.
14:50
Now, we want to get it nice and toasty
14:52
on the bottom side here. So, it's going
14:54
to be golden brown. And then we'll flip
14:56
it around until the whole thing is nice
14:58
and crispy. Make sure you take a look.
15:02
Oh, yeah. Look at that. All right. We're
15:04
going to flip it over.
15:06
Add a little extra oil in there if you
15:08
need it.
15:15
We're going to cut it in half. Now, I'm
15:18
using a serrated knife.
15:20
Oh, you hear that crunch?
15:27
All right, you guys
15:29
compared to that
15:33
homemade.
15:35
Oh my goodness. Look at those layers
15:39
right there.
15:42
If you're ready to see me give this a
15:43
try, you're going to have to wait. My
15:46
husband's going to do a review over on
15:48
his channel, The Rational Reviewer. He
15:50
said he was going to compare mine to the
15:54
Taco Bell one. So, what do y'all think?
15:58
If y'all saw the Taco Bell one, what do
16:00
y'all think? Right. All right, you guys
16:03
go over there and check his channel out.
16:05
He'll have his on after this one right
16:07
here. Push my dog out of the way. All
16:10
right, you guys. I had a lot of fun
16:12
making this queserito with you. So, give
16:15
me a thumbs up. If you're new to the
16:16
channel, make sure you subscribe down
16:18
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16:19
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16:20
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you are clicking that button down below,
16:28
okay? That'll let you know when my vote
16:29
video it'll let you know right when my
16:31
videos are posted. All right, you guys.
16:34
Go over there and check out Thomas's
16:36
channel. He'll be reviewing this one.
16:39
Smells so delicious. And uh I'll see
16:44
y'all on the next one. Bye you guys.
16:46
pains.
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