Beef Quesarito (Taco Bell Recipe)
Ingredients
- 1 pound ground beef
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- 2 teaspoons onion flakes
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon beef bouillon
- 1/2 teaspoon granulated sugar
- 1/2 cup water
- 16 ounces Velveeta cheese food
- 1/4 teaspoon cayenne pepper
- 1/2 cup evaporated milk
- 5 tablespoons pickled jalapeno juice (brine from a can of pickled jalapenos)
- 3 tablespoons extra virgin olive oil
- 1/2 medium white onion, diced
- 1–3 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 2 cups long-grain jasmine rice
- 2 cups reduced sodium chicken stock
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 8 ounces tomato sauce
- 2 tablespoons Mexican Seasoning Blend (link recipe)
- 1 teaspoon kosher salt
- 1/2 cup sour cream
- 1 teaspoon Mexican Seasoning Blend
- 1 teaspoon chipotle peppers in adobo sauce (finely chopped)
- 8 soft-taco size flour tortillas
- 1 cup Nacho Cheese Sauce
- 2 cups grated colby jack or Mexican cheese blend cheese
- 2 cups Taco Bell Ground Beef
- 2 cups Mexican Red Rice
- 1/2 cup sour cream (or more, to taste)
- 1/2 cup Creamy Chipotle Sauce
Directions
- 1
In a skillet over medium heat, brown ground beef. Use a spatula or a meat chopper to break the meat into small pieces.
- 2
Add the remaining ingredients to the skillet and bring to a simmer. Continue cooking and breaking apart meat until most of the liquid has been absorbed (about 5 minutes.)
- 3
Nacho Cheese Instructions:
- 4
Cut Velveeta into cubes and place in a medium saucepan.
- 5
Add cayenne pepper, evaporated milk and 4-5 tablespoons brine from a can of pickled jalapenos.
- 6
Heat over medium-low, stirring constantly with a silicone spatula until cheese is fully melted and sauce is combined.
- 7
Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
- 8
Use while hot; sauce thickens as it cools.
- 9
Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
- 10
Add the garlic and stir. Continue cooking for 30 seconds.
- 11
Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
- 12
Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
- 13
Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
- 14
Warm flour tortillas by wrapping in paper towels and heating in the microwave.
- 15
Place one flour tortilla on a microwave-safe plate. Spread ¼ cup nacho cheese sauce over the flour tortilla. Sprinkle with about ½ cup of grated cheese.
- 16
Microwave for 45 seconds at a time until cheese is melted.
- 17
Top melted cheese and cheese sauce with a second flour tortilla.
- 18
Mound about ½ cup prepared taco meat in the center of the tortilla.
- 19
Drizzle more nacho cheese sauce, creamy chipotle sauce, and sour cream over the meat.
- 20
Add about 1/2 cup Mexican red rice on top of the sauces.
- 21
Fold in the sides and roll up the quesarito like a burrito. Enjoy!
- 22
Adjust the amounts of the fillings to taste. We like a nice stuffed quesarito, but smaller amounts of meat and rice would be a closer match to the Taco Bell quesarito.
- 23
You will have leftover meat, nacho cheese sauce, and mexican red rice. Adjust portions to suit your taste.
- 24
Use burrito size flour tortillas to make stuffing and rolling the quesaritos easier - they are well stuffed with the soft taco size tortillas and portions in this recipe.