Copycat Taco Bell Quesarito Recipe

If you’ve ever peeled back that warm, grilled tortilla and let the cheesy steam hit your face, you know the Quesarito was something different. It wasn’t just a burrito. It was a late-night comfort wrap, one part soft and one part crispy, with sauce in every bite and a feeling like, “Yep. That hit the spot.”

I remember eating one in the parking lot with a friend after a long drive back from a weekend camping trip, tired, sunburnt, and absolutely ravenous. We sat on the hood, legs dangling, and devoured our Quesaritos like they were the best food we’d ever had. Might’ve just been the hunger talking, but every time I recreate it now, I chase that same kind of joy.

This copycat Taco Bell Quesarito gets shockingly close. It’s got that soft beefy core, chipotle tang, warm seasoned rice, creamy sauce, and the grilled, cheese-sealed outer tortilla that wraps the whole thing up like a hug. It’s not a five-star meal, but it’s five-star nostalgia.

Let’s get to it.

How to Make a Taco Bell Quesarito at Home

You’ll start by cooking your seasoned beef with a bit of sauce to get that fast-food texture. Then mix up a quick chipotle sauce, make simple seasoned rice, and prep a smooth nacho cheese. The final step is building that double-tortilla wrap, grilling it until it’s golden and just a little crisp on the outside.

Nutrition Facts (Per Quesarito Serving)

Calories: 710
Total Fat: 36 g
Saturated Fat: 16 g
Cholesterol: 85 mg
Sodium: 1250 mg
Total Carbohydrates: 62 g
Dietary Fiber: 4 g
Sugars: 5 g
Protein: 32 g

Ingredients (for 1 Quesarito)

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 1 (easily doubled or tripled)

Seasoned Beef

• ½ cup ground beef
• 1 tbsp tomato paste
• 2 tbsp water
• 1 tsp chili powder
• ½ tsp paprika
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ⅛ tsp ground cumin
• Pinch of sugar
• Pinch of cocoa powder (optional but authentic)
• Salt to taste

Seasoned Rice

• ½ cup cooked white rice (warm)
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp dried parsley or cilantro
• Pinch of sugar
• Salt to taste

Nacho Cheese Sauce

• ¼ cup processed cheese (Velveeta-style)
• 1 tbsp milk
• 1 tsp pickled jalapeño brine

Chipotle Sauce

• 1 tbsp mayo
• 1 tbsp sour cream
• 1 tsp chipotle in adobo (minced)
• ½ tsp lime juice
• ¼ tsp sugar
• Pinch of garlic powder

Other

• 2 large flour tortillas (burrito-size)
• ¼ cup shredded cheddar or Mexican blend cheese
• 2 tbsp sour cream

Tools You’ll Need

• Nonstick skillet or griddle
• Small saucepan
• Mixing bowls
• Silicone spatula
• Measuring spoons
• Foil or parchment for resting wrap

Instructions

Step 1: Cook the seasoned beef

Brown ground beef in a skillet. Drain fat if needed. Stir in tomato paste, water, and all seasonings. Simmer 2–3 minutes until saucy and thickened but not dry. Keep warm.

Step 2: Season the rice

In a bowl, mix warm cooked rice with garlic powder, onion powder, dried herbs, sugar, and salt. Taste and adjust. It should be lightly savory, not overpowering.

Step 3: Make the chipotle sauce

Mix mayo, sour cream, chipotle, lime juice, sugar, and garlic powder until smooth. Chill if you’re making ahead.

Step 4: Make nacho cheese

Combine Velveeta-style cheese, milk, and jalapeño brine in a saucepan over low heat. Stir constantly until melted and smooth. Don’t let it boil.

Step 5: Build the inner burrito

Lay one tortilla flat. Spread sour cream down the center. Add warm seasoned rice, then beef, then a drizzle of chipotle sauce and nacho cheese. Roll into a tight burrito.

Step 6: Create the cheesy outer wrap

In a skillet over medium heat, sprinkle shredded cheese in a circle the size of your second tortilla. Let it melt just slightly, then press the second tortilla on top. Let it fuse (about 30–60 seconds), then flip and cook the other side lightly.

Step 7: Wrap and grill

Place the burrito in the center of the cheesy tortilla. Roll it up again so the cheesy layer is on the outside. Grill the wrapped Quesarito seam-side down until lightly golden and sealed, about 1–2 minutes. Flip to toast the top.

Slice in half. Devour while hot.

What to Serve with a Quesarito

Fast-food style:

• Seasoned fries or nacho fries – Taco Bell’s seasoned fries are legendary for a reason. Dust your own fries with paprika, garlic powder, and salt for that signature flair.
• Cheesy fiesta potatoes – Chunky potatoes tossed with nacho cheese and sour cream. It’s the sidekick you didn’t know you needed.
• A Baja Blast or frozen limeade – Something cold, fizzy, and a little over-the-top sweet brings the full drive-thru experience home.

Fresher options:

• Cucumber-lime agua fresca – Crisp and cooling, perfect for cutting through the richness.
• Charred corn with lime and chili – A bit of smoke, a squeeze of acid, and some sweetness balances the cheesy Quesarito beautifully.
• Simple tomato-avocado salad – Light, creamy, and refreshing. The avocado ties back to the burrito vibe without making the plate too heavy.

Treats after:

• Churros with cinnamon sugar
• Mini tres leches cake slices
• Mexican chocolate pudding

Variations

Steak Quesarito
Swap the beef for thin-sliced or chopped steak, seasoned the same way. Cook just until browned for a juicy bite.

Spicy Volcano Quesarito
Add jalapeños to the inner layer and double the chipotle. Sprinkle crushed Flamin’ Hot chips before rolling for crunch.

Vegetarian Quesarito
Use black beans or refried beans in place of beef. Season them the same way. You can also add sautéed peppers and onions for extra flavor.

Extra Cheese Lover’s Quesarito
Add more shredded cheese to the inside, or mix cheddar into the rice for double the melt.

Breakfast Quesarito
Scramble 2 eggs and use them as the base instead of beef. Add breakfast sausage crumbles and a little hot sauce for a morning hit.

Ingredient Substitutes

Ground Beef

• Substitutes: Ground turkey, plant-based meat (like Beyond or Impossible), or seasoned lentils.

Velveeta-style cheese

• Substitutes: American cheese slices + splash of cream, or use a homemade cheese sauce with sodium citrate.

Chipotle in adobo

• Substitutes: Smoked paprika + cayenne for heat, or chipotle hot sauce in a pinch.

Sour cream

• Substitutes: Greek yogurt, Mexican crema, or dairy-free sour cream.

Flour tortillas

• Substitutes: Low-carb tortillas, gluten-free tortillas, or thin wraps (though they may crisp faster, so watch your grill time).

White rice

• Substitutes: Brown rice, cilantro-lime rice, cauliflower rice (if you’re going low-carb), or even orzo for a soft chew.

Pickled jalapeño brine (for nacho cheese)

• Substitutes: A dash of vinegar + hot sauce, or just the juice from banana peppers.

Honest Review

After testing three rounds with different beef textures and tortilla brands, this version hits almost every Quesarito memory note. The double tortilla wrap holds heat like a dream, the chipotle sauce sings with a smoky-lime tang, and the beef is saucy enough to melt into the rice without turning soggy.

Is it 100% Taco Bell? Not exactly. They’ve got emulsifiers and industrial cheese gear I don’t. But this recipe scratches that exact itch with homemade comfort and none of the drive-thru regret. Once you nail it, you’ll want to keep burrito-wrapping everything.