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