How to Make a Quesarito at Home — Taco Bell Copycat Recipe

Cilantro Lime Rice

• 1 TBS butter
• 1 TBS cooking oil (avocado or olive oil)
• 1/2 medium yellow onion, diced small
• 1 cup uncooked long grain white rice
• 1 cup chicken broth
• 1 cup water
• 1 TBS lime juice
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin
• 1/4 cup cilantro, finely chopped

Ground Taco Meat

• 1 lb ground beef
• 1 pkt taco seasoning (3 TBS)
• 1/2 medium yellow onion, diced
• 1/4 cup water

Quesadilla

• 8 burrito size flour tortillas
• 2 cups shredded mexican cheese blend
• 1/4 cup canned nacho cheese sauce
• 1/4 cup sour cream

Favorite Toppings that you like on a taco

Making Cilantro Rice

• Rinse the rice in a colander until the water runs clear, then pat it dry with a paper towel.
• In a medium saucepan over medium-high heat, warm 1 tablespoon butter and 1 tablespoon cooking oil until sizzling. Add the diced half onion and cook, stirring, for about 3 minutes until softened. Add the rice and cook, stirring, for about 3 more minutes until it takes on a light tan color.
• Pour in the chicken broth, water, lime juice, salt, garlic powder, and ground cumin. Increase heat to bring the mixture to a boil.
• Reduce heat to low, cover the saucepan, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and stir in the chopped cilantro.

Making the Ground Beef Taco Meat

• In a medium skillet over medium-high heat, add the ground beef and the diced half onion. Break up the beef and cook until browned and the onion is softened. Drain excess grease from the pan.
• Stir in the taco seasoning and 1/4 cup water. Let the mixture simmer for 3–4 minutes until well combined, then remove from heat.

Making Quesadillas and Assembling Quesaritos

• Heat a large skillet over medium-high. Place one burrito-size flour tortilla in the skillet and sprinkle about 1/4 cup shredded cheese (or more) over it. Top with a second tortilla. Cook until the bottom is golden and the cheese begins to melt.
• Flip the quesadilla and cook the other side until golden and the cheese is fully melted. Transfer to a plate and repeat to make additional quesadillas as needed.
• To assemble each quesarito, place 1/4 to 1/2 cup of cilantro lime rice in the center of a quesadilla, then add 1/4 to 1/2 cup of the seasoned taco meat. Spoon on sour cream and nacho cheese sauce and sprinkle with extra cilantro if desired.
• Tuck the sides of the tortilla in and roll it tightly to form a burrito shape. Cut in half and serve with your favorite taco toppings.

  Note: suggested toppings include pico de gallo, cilantro, olives, jalapeños, lettuce, tomatoes, and extra sour cream.