Ingredients
1 pound ground beef
1/4 cup water
1 tablespoon taco seasoning
2 tablespoons olive oil
1/4 cup onion, chopped
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
1 teaspoon garlic salt
1 teaspoon cumin
1/2 cup sour cream
2 teaspoons chipotle sauce from a can of adobo peppers
1 teaspoon chili powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
8 flour tortillas, burrito size
1 cup nacho cheese sauce
2 cups shredded Mexican cheese blend
1/2 cup sour cream
1 tablespoon olive oil
Instructions
- In a skillet, cook and crumble the ground beef over medium-high heat until it’s no longer pink. Stir in the taco seasoning and water, then heat uncovered for 3-5 minutes until the flavors have blended. Set the taco meat aside.
- In another skillet, sauté the chopped onion in olive oil over medium heat until tender, about 5 minutes. Add the rice and stir frequently. Once the rice begins to brown, pour in the chicken broth, salsa, garlic salt, and cumin. Reduce the heat, cover, and simmer for 20 minutes or until the liquid is absorbed. Set aside.
- To make the chipotle sauce, whisk together all the ingredients in a small mixing bowl. Set aside.
- Warm the tortillas by wrapping them in damp paper towels and microwaving them for 30 seconds. Heat the nacho cheese sauce in the microwave.
- Spread nacho cheese on 4 tortillas, leaving a 1-inch border around the edges. Sprinkle shredded Mexican cheese on top, then cover with the remaining tortillas and press gently.
- Layer the taco meat and Spanish rice onto the second tortilla. Drizzle the chipotle sauce and sour cream on top. Fold in the sides and roll up the tortillas to form burritos.
- Heat a skillet over medium-high heat, then add olive oil. Cook each burrito for 2-3 minutes per side until golden brown and crispy.
- Serve warm and enjoy your delicious homemade Quesaritos!
Notes
- For a vegetarian version, skip the ground beef and use black beans, tofu, or another plant-based protein.
- Add guacamole for a creamy twist.
- For extra heat, add more chipotle sauce or jalapeños.
- Swap the beef with chicken, turkey for different flavors.
- Leftover Quesaritos can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Mexican
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Quesarito
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 40mg
