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Taco Bell Quesarito

Taco Bell Quesarito - recipe card
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A copycat of Taco Bell’s iconic quesarito: a crispy quesadilla shell wrapped around a seasoned beef burrito filled with refried beans, Mexican rice, and tangy sauces. This homemade version delivers the same gooey, crunchy, and savory experience with fresh ingredients.

Ingredients

Scale
  • 1 lb (453g) ground beef (80/20)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 cup water
  • 1 can (16 oz) refried beans
  • 1 tbsp vegetable oil
  • 1/2 cup uncooked long-grain white rice
  • 1 cup water
  • 1/2 tsp salt
  • 2 tbsp tomato sauce
  • 1/4 tsp ground cumin
  • 2 cups (8 oz) shredded Mexican blend cheese
  • 4 large (10-inch) flour tortillas
  • 1/2 cup sour cream
  • 1/2 cup prepared nacho cheese sauce
  • 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions

  1. Prepare the Mexican rice. Heat 1 tbsp vegetable oil in a small saucepan over medium heat until shimmering. Add 1/2 cup uncooked long-grain white rice and sauté for 2-3 minutes, stirring constantly, until the rice turns translucent and smells nutty — this toasting step prevents the rice from becoming mushy and adds flavor.
  2. Add 1 cup water, 1/2 tsp salt, 2 tbsp tomato sauce, and 1/4 tsp ground cumin. Stir to combine, then bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15-18 minutes until all liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. Set aside.
  3. While the rice cooks, prepare the beef filling. In a large skillet over medium-high heat, add the ground beef. Cook, breaking it apart with a wooden spoon, for 5-6 minutes until browned and no longer pink. The meat should sizzle and release juices; continue cooking until the liquid evaporates and the beef begins to brown again.
  4. Reduce heat to medium. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Stir to coat the beef evenly and cook for 1 minute until fragrant. Pour in 1/2 cup water and stir, scraping up any browned bits from the pan. Simmer for 3-4 minutes until the sauce thickens and clings to the meat. Transfer to a bowl and wipe out the skillet.
  5. Warm the refried beans. In a small saucepan over medium-low heat, add the can of refried beans. Heat, stirring occasionally, for 3-4 minutes until steaming. If too thick, add a tablespoon of water. Cover and keep warm.
  6. Assemble the burrito components. Lay out the four tortillas on a clean work surface. Spread about 3 tablespoons of refried beans in a horizontal line down the center of each tortilla, leaving a 2-inch border on each side.
  7. Divide the seasoned beef evenly among the tortillas, placing it on top of the beans. Spread about 1/4 cup of the cooked Mexican rice over the beef. Then add a strip of sour cream (about 2 tablespoons per tortilla) and a drizzle of nacho cheese sauce (2 tablespoons each). Top with 1/4 cup of shredded cheese per tortilla.
  8. Fold the sides of each tortilla inward over the filling, then fold the bottom flap up and roll tightly away from you to form a burrito. The filling should be snug but not overly tight to avoid tearing. Set each burrito seam-side down.
  9. Now it’s time to make the outer quesadilla shell. Return the large skillet to medium heat. Mist with nonstick spray or add a teaspoon of butter. Place one burrito seam-side down in the skillet. Cook for 2-3 minutes until the bottom tortilla is golden brown and crisp. The tortilla should sizzle gently; if it browns too quickly, reduce heat to medium-low.
  10. Carefully flip the burrito using a spatula. Cook for another 2-3 minutes on the second side until evenly golden and the cheese inside is melted and bubbly. The burrito should feel firm and hot throughout. Transfer to a plate and repeat with remaining burritos, adjusting heat and adding more butter or spray as needed.
  11. For extra indulgence, after cooking all burritos, you can sprinkle additional shredded cheese on the outside of each burrito and place back in the skillet for 30 seconds to melt onto the surface, mimicking Taco Bell’s griddled cheese shell. This step is optional but recommended for authenticity.
  12. Let the quesaritos rest for 2 minutes before serving. This allows the cheese to set slightly and prevents the filling from spilling out when cut.
  13. Slice each quesarito diagonally with a sharp knife. Garnish with chopped fresh cilantro if desired. Serve immediately with additional nacho cheese sauce, sour cream, or salsa on the side.
  14. Storage and reheating: see notes. For best results, do not skip the resting step.

Notes

Store leftover quesaritos individually wrapped in foil in the refrigerator for up to 3 days. To reheat, place in a 350°F (177°C) oven for 10-12 minutes, or until heated through and crisp. Alternatively, reheat in a dry skillet over medium heat, turning occasionally, for 5-7 minutes. Not recommended for microwave as tortilla becomes soggy. Freeze assembled but uncooked quesaritos (without the griddling step) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in refrigerator, then griddle as instructed.

Nutrition

Keywords: Taco Bell quesarito, quesarito recipe, copycat quesarito, beef quesarito, tex mex burrito, quesadilla wrap, cheesy burrito, fast food homemade, beef and bean burrito, Mexican rice burrito, weeknight dinner, cheesy tortilla

Find it online: https://copycatkitchenco.com/taco-bell-quesarito/