When I was still teaching, Fridays were always the liveliest day of the week. By the last bell, my students were already planning where they’d head for a quick bite before the weekend began. More often than not, I’d overhear “Taco Bell” in the hallway chatter. I didn’t join them back then, but I noticed something—every time a quesarito came up in conversation, it came with big smiles and the kind of enthusiasm only teenagers can muster. Years later, after retiring, I finally tried one for myself. Let’s just say I understood the hype in one bite.
The combination of cheesy, warm quesadilla wrapped around a burrito stuffed with seasoned beef, rice, and a drizzle of sauce… it’s comfort food that knows how to impress. But I also realized that making it at home opened the door to fresher ingredients, more vibrant flavors, and the kind of control over seasoning that the drive-thru just can’t offer.
Over time, this quesarito became a weekend favorite in my kitchen. My grandkids request it by name, and my husband insists it’s “better than the original.” I’ve tweaked the recipe to strike a balance between indulgence and a slightly lighter touch, because at this age, I’ve learned that enjoying rich food is all about moderation and quality.
Today, I’m sharing my own take on the Taco Bell classic, built from scratch but still easy enough to whip up on a lazy afternoon. The joy of this recipe isn’t just in eating it, but in assembling each layer and watching that golden cheese melt into a perfect embrace around the fillings.
Short Description
A homemade take on Taco Bell’s beloved quesarito—cheesy quesadillas wrapped around a flavorful burrito filling of seasoned beef, Mexican rice, creamy sauces, and melted cheese. It’s hearty, customizable, and easy to make at home.
Key Ingredients
For the Rice
-
7.6 oz box Old El Paso Cheesy Mexican Rice (or preferred brand), prepared as directed
For the Beef Filling
- 1 lb ground beef
- 1 oz taco seasoning
- 1/2 cup water
For the Cheese Sauce
- 12 oz evaporated milk
- 16 oz Velveeta cheese, cubed
- 8 oz grated pepper jack cheese
- 7 oz can diced chilies
For Assembly
- 8 large flour tortillas (burrito-sized)
- 8 oz sharp cheddar cheese, grated
- 6–8 tbsp sour cream
- 6–8 tbsp Taco Bell Spicy Ranchero Sauce
Tools Needed
- Large skillet or frying pan
- Medium saucepan
- Whisk and spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Baking sheet or large plate for holding prepared tortillas
Cooking Instructions
Step 1: Prepare the Rice
Cook the Mexican rice according to package instructions. Once done, fluff it with a fork and set aside.
Step 2: Cook the Beef
In a large skillet over medium heat, brown the ground beef, breaking it up into small crumbles. Drain excess grease. Add taco seasoning and 1/2 cup water. Stir well and simmer until the liquid reduces and the beef is evenly coated with seasoning.
Step 3: Make the Cheese Sauce
In a medium saucepan over low heat, combine evaporated milk, Velveeta, pepper jack, and diced chilies. Stir constantly until melted and smooth. Allow to rest for 10 minutes so it thickens slightly before using.
Step 4: Prepare the Quesadillas
Heat a large skillet over medium heat. Place one tortilla in the pan, sprinkle with cheddar cheese, and top with a second tortilla. Cook just until the cheese melts—avoid browning too much, as you want it soft and pliable. Repeat until you have four quesadillas.
Step 5: Assemble the Quesaritos
On each quesadilla, layer:
- 1–2 tbsp sour cream
- 1–2 tbsp Spicy Ranchero Sauce
- A spoonful of seasoned beef
- A drizzle of cheese sauce
- A scoop of rice
Step 6: Roll and Serve
Roll tightly like a burrito, tucking in the ends as you go. Serve warm with extra cheese sauce or salsa on the side.
Why You’ll Love This Recipe
Cheesy Comfort: Layers of melty cheese inside and out.
Customizable: Adjust spice levels, swap proteins, or use brown rice.
Family-Friendly: A fun, hands-on recipe that kids enjoy assembling.
Better-Than-Takeout: Fresh ingredients and homemade sauces beat the drive-thru every time.
Make-Ahead Friendly: Components can be prepped ahead for faster assembly.
Mistakes to Avoid & Solutions
1. Overcooking the Quesadillas
Problem: Too much browning makes them crisp, which makes rolling harder.
Solution: Keep the heat moderate and remove from pan as soon as cheese melts.
2. Watery Beef Filling
Problem: Extra liquid can make the quesarito soggy.
Solution: Let the beef simmer until the liquid fully reduces.
3. Runny Cheese Sauce
Problem: Too thin to hold in place.
Solution: Let the sauce rest for 10 minutes before assembling.
4. Overstuffing
Problem: Burritos tear or fillings spill out.
Solution: Use moderate amounts of each filling and roll gently.
Serving and Pairing Suggestions
Serve with a side of fresh guacamole and tortilla chips.
Add a crisp salad with lime vinaigrette for balance.
Pair with cold iced tea, horchata, or sparkling water with lime.
For parties, cut each quesarito in half for easy sharing.
Storage and Reheating Tips
Refrigeration: Wrap individually in foil or cling wrap; store up to 3 days.
Freezing: Wrap tightly and freeze for up to 2 months.
Reheating: Warm in a 350°F oven for 15–20 minutes, or microwave on medium power for 1–2 minutes, turning halfway through.
FAQs
1. Can I use chicken instead of beef?
Yes, shredded or diced cooked chicken works well. Just season it the same way.
2. Is there a healthier cheese option?
Use reduced-fat cheese and low-fat evaporated milk for a lighter version.
3. Can I make it less spicy?
Skip the diced chilies and use mild cheddar instead of pepper jack.
4. How do I keep the tortillas from tearing?
Warm them briefly before assembling to make them more pliable.
5. Can I make the cheese sauce ahead?
Yes, store it in the fridge up to 3 days and reheat gently over low heat.
Tips & Tricks
Warm the tortillas before use for easier rolling.
Keep cheese sauce warm in a small slow cooker if serving a crowd.
Double the rice batch to use in other meals during the week.
Use a light hand with sauces to avoid sogginess.
Recipe Variations
Chicken Quesarito: Swap beef for shredded chicken seasoned with cumin, garlic, and paprika.
Vegetarian Quesarito: Use black beans and sautéed peppers instead of meat.
Breakfast Quesarito: Replace rice with scrambled eggs and add crispy bacon or sausage.
Low-Carb Quesarito: Use low-carb tortillas and cauliflower rice.
Final Thoughts
Making a quesarito from scratch is a small joy that rewards you twice—once in the process and again in that first cheesy bite. I’ve come to appreciate the way recipes like this bring people together, whether it’s grandkids in the kitchen helping to sprinkle cheese or friends lingering around the table for “just one more bite.”
There’s a certain pride in serving a dish that’s both familiar and deeply personal, shaped by your own kitchen habits and taste preferences. Every time I roll one of these, I’m reminded that comfort food is less about calories and more about the care and intention behind it. And in my book, that’s the kind of lesson worth passing on.
Quesaritos - Taco Bell Copycat
Ingredients
For the Rice
- 7.6 oz box Old El Paso Cheesy Mexican Rice or preferred brand, prepared as directed
For the Beef Filling
- 1 lb ground beef
- 1 oz taco seasoning
- ½ cup water
For the Cheese Sauce
- 12 oz evaporated milk
- 16 oz Velveeta cheese cubed
- 8 oz grated pepper jack cheese
- 7 oz can diced chilies
For Assembly
- 8 large flour tortillas burrito-sized
- 8 oz sharp cheddar cheese grated
- 6 –8 tbsp sour cream
- 6 –8 tbsp Taco Bell Spicy Ranchero Sauce
Instructions
- Prepare Mexican rice as directed on the package, fluff with a fork, and set aside.
- Brown ground beef in a skillet, drain grease, add taco seasoning and ½ cup water, simmer until coated.
- Melt evaporated milk, Velveeta, pepper jack, and diced chilies over low heat until smooth. Let thicken 10 minutes.
- Heat a skillet, place a tortilla, sprinkle cheddar, top with another tortilla, and cook until cheese melts. Repeat for four quesadillas.
