Make a cheesy Taco Bell Quesarito at home with seasoned beef, rice, queso, sour cream, and chipotle sauce wrapped in a crispy quesadilla!A Fast Food Fan FavoriteWondering what the heck a Taco Bell Quesarito is? It is a specialty menu item that Taco Bell discontinued, then brought it back, then discontinued, then brought it back again and will discontinue again. It will give you whiplash! Quesadilla + Burrito = Quesarito. Is it indulgent? Yes! is it delicious? Also, yes! But you dont have to worry about Taco Bells fickleness with taking it off the menu when you can make it at home (and dare I say, it tastes WAY better!) Frequently Asked Questions:What else can I add to these? Try adding some refried beans or black beans to make these even more hearty. If you want some heat, try some jalapenos. Right before serving, you can even drizzle with a little more chipotle sauce. Do I have to toast them? Nope. It can be an optional step. You get them grilled at Taco Bell but if you want to skip that step, you certainly can. This is your Quesarito, so make it how you want! Can I make Homemade Creamy Chipotle Sauce? Cant find it in the store? You can make it homemade! Heres the ingredients and instructions. Ingredients:1 cup mayonnaise2 chipotle peppers in adobo sauce1 Tablespoon adobo sauce (from the can)1 Tablespoon lime juice (fresh)1 teaspoon garlic powder teaspoon onion powder teaspoon salt24 Tablespoons water (to thin to desired consistency)Directions:Add mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic powder, onion powder, and salt to a blender or food processor.Blend until completely smooth.Add water, 1 Tablespoon at a time, until the sauce reaches your preferred drizzle consistency.Taste and adjust salt or lime juice if needed. What to serve with Quesaritos? I think these would be great with Taco Bell Nacho Fries! A nice salad or Taco Salad would be another great option. How do I store and reheat leftovers? I will say these are best right when you make them. But if you want to keep leftovers, I suppose you can. Leftover copycat Taco Bell Quesaritos can be stored in aluminum foil. They should be wrapped tight and should be kept in the refrigerator for up to 2 days. When ready to reheat them, toss them in a skillet on the stove over medium-low heat until warmed through again. Ingredients Needed : (See Recipe Card Below For the Full Recipe) ground beef ground turkey or shredded chicken are also good options. taco seasoning as always, a Homemade Taco Seasoning is a great option, especially if youre watching sodium intake or any other ingredients. Buying a low sodium taco seasoning is always an option as well.waterlarge flour tortillas look to grab a bag of the burrito size tortillas. You can use low carb tortillas to make this a bit lighter, or even lettuce wraps. Using some Homemade Tortillas is a great idea as well. shredded Mexican blend cheese you can use just cheddar if that is something you prefer. cooked seasoned rice Spanish rice or cilantro lime rice works. Knorr Spanish Rice (not a paid affiliate link) was a brand I used here. Zatarians Cilantro Lime rice is really good too. Homemade Spanish Style Rice (minus the meat) is a good option, or my 3-Ingredient Mexican Rice is a great alternative to try out.nacho cheese sauce use whatever nacho cheese sauce you have, use some Homemade Nacho Cheese Sauce, or you can use store-bought queso. You can use your favorite brand of nacho sauce, or some perhaps make some homemade Queso Dip.sour cream hate sour cream? Just use Greek yogurt, or leave it out. Mexican Crema is another option.creamy chipotle sauce bottled taco sauce or chipotle mayo works too. You can use my homemade sauce I shared in the Frequently Asked Question section above. See my ingredient image below. How To Make Taco Bell Quesarito:In a skillet over medium high heat, cook and crumble the ground beef until fully cooked. Drain excess grease and put back into the skillet.Add in taco seasoning and water with the cooked ground beef. Stir and simmer until thick. Warm one of the flour tortillas in a separate skillet over medium heat. Sprinkle a generous handful of shredded cheese on to the flour tortilla (leaving about a 2-inch border around the edges.) Top with a second tortilla and let it melt together into a cheesy quesadilla shell.Remove from the heat then and add a line of seasoned rice, taco meat, nacho cheese sauce, sour cream, and chipotle sauce down the middle.Roll it up tightly like a burrito, folding in the sides. Place it seam-side down back into the warm skillet for 12 minutes to seal and lightly toast. Slice and serve warm!CRAVING MORE RECIPES?Taco Bell EnchiritoTaco Bell Mexican PizzaTaco Bell Nacho FriesTaco Bell Taco SaladTaco Bell Chili Cheese Burrito PrintTaco Bell QuesaritoJust like what you get at the fast food drive thru a quesadilla stuffed with all the beef burrito goodness.!Course Dinner, Lunch, Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutesServings 4Calories 960kcalAuthor Brandie SkibinskiIngredientsFor the seasoned beef:1 pound ground beef1 ounce packet taco seasoning cup waterFor assembly:8 large flour tortillas (burrito size)2 cups shredded Mexican blend cheese (divided use)1 cup cooked seasoned rice (Spanish rice or cilantro lime rice, see notes below) cup nacho cheese sauce (or queso) cup sour cream cup creamy chipotle sauce (see notes below)InstructionsIn a skillet over medium high heat, cook and crumble 1 pound ground beef until fully cooked (no longer pink). Drain any excess grease and put back into the skillet.Add in contents of 1 ounce packet taco seasoning and cup water with the cooked ground beef. Stir and simmer until thick. Remove from heat. Warm one of the large flour tortillas in a separate skillet over medium heat. Sprinkle about 1/2 cup shredded Mexican Cheese blend onto the tortilla (leaving about a 2-inch border around the edges.) Top with a second large flour tortilla and let it melt together into a cheesy quesadilla shell. NOTE: At this point, after the cheese has begun to melt, you can flip it over if you want or if you feel one side is getting too dark. You want the cheese fully melted in the middle. You can also cover the skillet to help this along. Just don't turn the heat up to high or it can burn the tortilla.Remove the quesadilla from the heat then add a line of seasoned rice (about 1/4 cup), taco meat, nacho cheese sauce (about 2 Tablespoons), sour cream (about 2 Tablespoons), and creamy chipotle sauce (about 1 Tablespoon) down the middle.NOTE: These are just estimate amounts to use. Please use as little or as much as you like as long as it can still roll up. If you don't like one of the filling options, just leave it out. Roll it up tightly like a burrito, folding in the sides.Place it seam-side down back into the warm skillet for 12 minutes to seal and lightly toast.Slice and serve warm! Continue with the rest of the quesaritos. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.I just picked up a bag of Knorr Spanish Rice (see ingredient image above) and made it per the package directions. See my Frequently Asked Questions above for more suggestions.You dont have to use the creamy chipotle sauce. See my Frequently Asked Questions above on a homemade version and my ingredient photo above for the one I used. Any brand will work and it is very easy to find in most grocery stores. You could also just use your favorite taco sauce or chipotle mayo.NutritionCalories: 960kcal | Carbohydrates: 79g | Protein: 46g | Fat: 50g | Sodium: 2021mg | Fiber: 6g | Sugar: 8g