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Taco Bell Copycat Quesarito

A delicious take on a Taco Bell favorite using ground beef. It's a quesadilla wrapped around a burrito.
Course: burrito, catherines plates, copycat recipe, dinner ideas, easy supper idea, ground beef recipe, quesadilla, quesarito, taco bell, taco bell copycat
Cuisine: American, Mexican
Author: Catherine's Plates

Equipment

  • 2 medium skillets
  • measuring cups & spoons
  • spatula
  • cutting board & sharp knife
  • large deep skillet with lid
  • small mixing bowl
  • small whisk

Ingredients

  • 1 lb ground beef
  • 1 medium yellow onion, diced DIVIDED
  • 3 TBS taco seasoning (or 1 store packet) DIVIDED
  • 1/4 cup water
  • 3 TBS olive oil DIVIDED
  • 1 1/2 cups uncooked long grain white rice
  • 2 cups chicken broth
  • 1 cup chunky salsa
  • 1 cup sour cream DIVIDED
  • 2 tsp Chipotle or other hot sauce (OPTIONAL)
  • 8 large burrito size flour tortillas
  • 1 cup nacho cheese sauce
  • 1 cup mexican cheese blend, shredded

Instructions

  • In a large deep skillet over medium heat, add 1 TBS olive oil and allow to heat up. Add in 1/2 of the diced yellow onion and cook until softened and lightly golden. (5 minutes)
  • Rinse rice in a strainer until water runs clear. Place into a bowl and pat dry with paper towels. Add 1 additional TBS of olive oil to onion. Add rice to cooked onion and stir for 3-5 minutes until rice is slightly browned.
  • Stir in chicken broth, salsa, and 1 TBS taco seasoning. Bring to a boil over high heat. Lower heat to low and place lid on skillet. Cook for 20 minutes until rice is tender and all liquid has been absorbed.
  • In a medium skillet heat 1 TBS olive oil. Add rest of the diced onion and sautee until softened. Add in ground beef. Break it up and brown until no longer pink. Drain any excess liquid.
  • Season ground beef with 1 TBS taco seasoning and add 1/4 cup water. Stir and let simmer for 5 minutes.
  • In small mixing bowl whisk together sour cream and 1 TBS taco seasoning. For additional heat add in 2 tsp hot sauce of choice.
  • Wrap tortillas in damp paper towels and place in microwave for 30 seconds to warm them up and make pliable.
  • Place 1 warm tortilla on clean work surface. Spread 2 TBS cheese sauce on tortilla keeping 1" border clear of sauce. Sprinkle 2 TBS shredded mexican cheese on top. Place ad additional warm tortilla on top evenly.
  • Spread 2 TBS sour cream sauce on top. Spoon about 1/4 cup of the rice and 1/4 cup of the taco meat on top of the sour cream sauce.
  • Spoon additional cheese sauce and sour cream on top.
  • Roll it up like a burrito.
    Fold in sides. Pull the end near you, up and over the filling tucking in the sides and the filling and roll like a burrito.
  • Heat 1 TBS cooking oil in medium skillet. Place burrito on the hot oil seam side down until golden brown on the bottom. Rotate the burrito on all sides until all golden brown.
  • Cut quesarito in half and enjoy.