🌯🧀 Homemade Taco Bell Cheesy Quesarito – Better Than Takeout!
If you’ve ever bitten into Taco Bell’s iconic Cheesy Quesarito, you know why it has such a loyal following. It’s everything you want in Tex-Mex: seasoned beef, creamy cheese, fluffy rice, cool sour cream, and a hint of spice — all wrapped up in a cheesy quesadilla shell. The good news? You don’t need the drive-thru to enjoy it. With simple ingredients and a little kitchen magic, you can make this comfort-food classic at home. Today, I’ll show you how to recreate the Cheesy Quesarito step by step, plus give you tips for variations, storage, and serving.
Ingredients
For the Beef Filling
- 1 lb ground beef
- 1 Tbsp taco seasoning (store-bought or homemade)
- ¼ cup water
- 2 Tbsp olive oil
For the Rice
- 1 cup cooked white rice
- 2 Tbsp lime juice
- 1 Tbsp chopped cilantro
- Pinch of salt
For the Quesadilla Wrap
- 4 large flour tortillas (10-inch burrito size)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Assembly
- 1/2 cup sour cream
- 1/4 cup nacho cheese sauce (optional, for extra gooeyness)
- Hot sauce, to taste
Instructions
- Cook the beef: In a skillet, heat olive oil over medium heat. Add ground beef, breaking it apart with a spoon. Cook until browned, then stir in taco seasoning and water. Simmer for 5 minutes until the flavors meld and the liquid is mostly absorbed. Set aside.
- Prepare the rice: In a bowl, mix the cooked rice with lime juice, cilantro, and a pinch of salt. This adds freshness that balances the richness of the wrap.
- Make the cheesy quesadilla shell: Place one tortilla in a nonstick skillet over medium heat. Sprinkle a mix of cheddar and Monterey Jack on top, then cover with another tortilla. Cook for 1–2 minutes per side until the cheese is melted and the tortilla is golden. This becomes the outer shell of your Quesarito.
- Assemble the Quesarito: On the cheesy tortilla shell, layer cilantro-lime rice, seasoned beef, sour cream, and a drizzle of nacho cheese or hot sauce. Keep the fillings centered so it’s easier to roll.
- Roll it up: Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito.
- Final toast (optional): For a crispy finish, place the wrapped Quesarito back in the skillet seam-side down and cook for 1–2 minutes until lightly golden.
- Serve & enjoy: Slice in half for that gooey cross-section reveal and serve warm.
Tips for Success
- Cheese blend: Using both cheddar and Monterey Jack gives the perfect balance of sharp and melty flavors.
- Don’t overfill: It’s tempting, but less is more — otherwise the wrap will burst while rolling.
- Customize the spice: Add jalapeños, hot sauce, or extra chili powder if you like heat.
- Make it vegetarian: Swap beef for black beans or grilled veggies.
Fun Variations
- Chicken Quesarito: Use shredded cooked chicken tossed in taco seasoning instead of beef.
- Breakfast Quesarito: Fill with scrambled eggs, bacon, cheese, and a drizzle of salsa.
- Extra Cheesy Version: Spread nacho cheese sauce inside along with the shredded cheese for maximum gooeyness.
Serving Suggestions
This homemade Quesarito is hearty enough to stand on its own, but you can make it a meal by serving with:
- Chips and guacamole 🥑
- A fresh tomato salsa or pico de gallo 🍅
- Mexican street corn 🌽
- A crisp side salad 🥗
Storage & Reheating
- Fridge: Store leftovers wrapped in foil in the refrigerator for up to 3 days.
- Freezer: Wrap tightly in foil and freeze for up to 2 months. Reheat in the oven or air fryer.
- Reheat: For best results, reheat in a skillet or oven to keep the tortilla crispy. Microwaving works but may soften the wrap.