If you’ve been mourning the Quesarito ever since Taco Bell discontinued it, then I have good news: this copycat recipe is even better. It has everything you love about the Quesarito: seasoned ground beef, cilantro-lime rice, nacho cheese sauce, and sour cream, all wrapped in a quesadilla-style burrito. It’s the ultimate late-night meal or lunchtime upgrade, and now that you can make it at home, it’s available for an unlimited time only.

Prep Time: 10 mins
Total Time: 40 mins
Yields: 4

Ingredients

Beef

• 1 lb. ground beef
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. smoked paprika
• kosher salt
• Freshly ground black pepper

Cilantro-lime rice

• 2 cups cooked white rice
• 1 Tbsp. lime juice
• 2 Tbsp. finely chopped cilantro

Quesarito Assembly

• 8 large flour tortillas
• 1 1/2 cups shredded Cheddar
• 1 cup Nacho Cheese Sauce
• 1/2 cup sour cream

Directions

Step 1
Cook beef: Heat a medium skillet over medium-high heat then add beef, chili powder, cumin and paprika. Season with salt and pepper and cook until beef is no longer pink, about 6 minutes. Drain fat.

Step 2
Make cilantro-lime rice: In a medium bowl, toss together white rice, lime juice and cilantro using a fork. Set aside.

Step 3
Make quesadillas: Heat a large nonstick pan over medium-high heat. When the pan is hot, add a tortilla and sprinkle cheddar cheese all over. Top with a second flour tortilla and cook until the cheese has melted, about 2 minutes per side. Repeat with remaining tortillas and cheddar to make 4 quesadillas.

Step 4
Build Quesaritos: Working on a cutting board or plate, top the center of one quesadilla with some rice, meat, nacho cheese sauce and sour cream. Roll up into a burrito. Repeat with remaining ingredients.

Step 5
Reheat the nonstick pan over medium-high heat. When the pan is hot, add two Quesaritos and cook until the outside quesadilla is golden and slightly crispy, 3 to 5 minutes per side. Serve immediately.