Copycat Taco Bell Quesarito

Jamison Bryant

Ingredients

  • 1 box cheesy Mexican rice (e.g., Old El Paso)
  • 1 lb ground beef
  • 1 packet taco seasoning
  • ½ cup water
  • 1 can evaporated milk
  • 16 oz Velveeta cheese
  • 7 oz canned diced green chilies
  • 8 oz shredded pepper jack
  • 1 cup shredded sharp cheddar
  • 1 cup sour cream
  • Spicy ranchero sauce (Taco Bell)
  • 4 large burrito-size flour tortillas

Instructions

  1. Prepare rice as directed. Brown beef, drain, add seasoning and water, simmer.
  2. Make cheese sauce with evaporated milk, Velveeta, chilies, and pepper jack. Stir over low heat until smooth.
  3. Heat skillet, add cheddar and a tortilla. Melt, then top with another tortilla and flip.
  4. Assemble with sour cream, ranchero, beef, cheese sauce, and rice. Roll into burrito. Serve warm.