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Taco Bell Quesarito
Isabella

Homemade Taco Bell Quesarito

This homemade Quesarito delivers everything you love—melty cheese, smoky seasoned beef, citrusy cilantro-lime rice, and a perfectly crisped tortilla. Hotter, fresher, and more customizable than the fast-food version, it’s pure Tex-Mex comfort wrapped into one irresistible handheld meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesaritos
Course: Dinner, LUNCH, Main Course
Cuisine: American, Tex-Mex
Ingredients Method Notes

Ingredients
  

  • For the Seasoned Beef
  • 1 lb ground beef
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • For the Cilantro-Lime Rice
  • 2 cups cooked white rice day-old works even better
  • 1 Tbsp freshly squeezed lime juice
  • 2 Tbsp finely chopped cilantro
  • For the Quesarito Assembly
  • 8 large flour tortillas
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup warm nacho cheese sauce
  • ½ cup sour cream

Method
 

  1. Heat a skillet over medium-high. Add ground beef, chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned, about 6 minutes. Drain excess fat.
  2. In a bowl, fluff cooked rice. Add lime juice and cilantro, mixing gently to keep grains separated.
  3. Preheat a nonstick pan. Place a tortilla in the pan, top with shredded Cheddar, and cover with a second tortilla. Cook 2 minutes per side until melted and golden. Repeat to make 4 quesadillas.
  4. Place a quesadilla on a board. Add cilantro-lime rice, seasoned beef, warm nacho cheese, and a spoonful of sour cream in the center. Roll tightly like a burrito. Repeat with remaining quesadillas.
  5. Crisp each Quesarito in a hot pan for 3–5 minutes per side until golden and sealed. Serve hot.

Notes

Add jalapeños or cayenne for extra heat. Swap beef for turkey, chicken, or plant-based meat. For a lighter version, skip the final sear—but you’ll miss that iconic crisp.