Taco Bell Quesarito (Copycat)

6 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Taco Bell Quesarito (copycat) are cheesy, crunchy, full of seasoned beef and rice. Perfect Taco Bell recipe with instructions for chipotle sauce included.

Copycat Recipes are always some of the favorite dishes we post on the site. It’s great to have some of your favorite menu items from the comfort of your own home. Make this Taco Bell Chipotle Quesarito with homemade Taco Bell Beef, Nacho Cheese, and Latin Rice.

Taco Bell Quesarito on plate


Lately we’ve been having a lot of fun replicating some of the most popular foods from Taco Bell. There’s Taco Bell Burrito Supreme, Taco Bell Nachos Bell Grande, and Taco Bell Beefy 5-Layer burrito, just to name a few. This Quesarito recipe is sure to come in handy, since rumor has it Taco Bell may be taking it off the menu.

Whether they really get rid of Quesarito at their restaurants or not doesn’t matter anymore, because all you need is this easy recipe to make the best-selling burrito yourself. The Quesarito is a cheesy sensation. Each burrito is made with 2 tortillas with nacho cheese sandwiched between them. Inside the second tortilla there’s shredded cheddar cheese, Mexican Rice, ground beef, sour cream, and chipotle sauce.

Once you’ve combined all the ingredients and wrapped the tortillas the burrito is grilled for a few minutes. This makes the cheese extra melty, and adds some crunch to the outer tortilla. It’s absolutely sensational!


Homemade Burritos can make an excellent microwaveable lunch. All you have to do is seal and store them in the freezer. Here are the easy steps to follow.

  1. Prepare the ingredients and wrap them in 2 flour tortillas according to the recipe..
  2. Once wrapped, grill the Quesarito.
  3. Wait for the tortillas to cool, then wrap them in tin foil.
  4. Write the date on the tin foil, so you know how long to keep them. Keep in mind, your Quesarito will last in the freezer for up to 3 months.
  5. To reheat your burrito either microwave for 2-3 minutes on full power surrounded by a wet paper towel, or reheat it on a skillet over low heat.



Instead of running to the store to buy chipotle sauce or trying to smuggle out packets from your local Taco Bell, you can make your own with simple pantry items. It’s just as delicious, and super easy!

What you need:

  • 1 cup sour cream
  • 1 tablespoon chipotle sauce from can of adobo peppers
  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder


Once you’ve gathered your ingredients put them in a medium bowl. Whisk everything together and refrigerate the chipotle for 1 hour before using.

Taco Bell Quesarito ingredients on tortilla


  • Meat: Instead of making a Beef Quesarito you can replace the ground beef with chicken, ground turkey, or steak strips. You could even use a combination of beef and chicken or any other meat for some extra flavor.
  • Cheese: Any shredded cheese could taste great in your Taco Bell Quesarito. Some to try are mozzarella, Swiss, pepper jack, or provolone.
  • Beans: Unlike most Taco Bell Burritos this one doesn’t have any beans. Try adding some Refried Beans or black beans. You may want to cut the amount of rice in half so there’s enough room for the new ingredients.
  • Add-ins: Since you’re making your burrito at home, you can make it an all new Quesarito with whatever ingredients you want to try. For some extra kick put in some diced jalapeño or red chili peppers. You could also add cilantro, extra lime, or cayenne pepper to the seasoned rice. Tomatoes, lettuce or olives could also make a nice addition to the burrito. 


Cheesy Potato Griller:

  • Heat 2 cups of seasoned potato bites.
  • Make your nacho cheese dip.
  • Lay out 4 tortillas.
  • Spread 2 teaspoons of nacho cheese over the lower half of each of your tortillas.
  • Add 2 teaspoons of sour cream, then top with ½ cup of potato bites.
  • Roll each tortilla and grill them in a skillet one at a time.
  • Serve warm.

Taco Bell Beefy Nacho Griller:

  • Combine 1 ½ tablespoons corn flour, 4 ½ teaspoons chili powder, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ salt, ½ teaspoon paprika, ¼ teaspoon cumin, ½ teaspoon garlic salt, ¼ teaspoon sugar, 1 teaspoon minced onion, and 1 ⅓ pounds lean ground beef in a small bowl.
  • Cook the meat in a skillet over medium high heat. Drain off any excess grease.
  • Make fresh nacho cheese sauce or heat store-bought sauce in the microwave for a few seconds.
  • Lay out 4 tortillas onto a flat surface.
  • Add ground beef, top with nacho cheese, red tortilla strips.
  • Roll the burritos.
  • Cook them in a large skillet until slightly browned and warmed through.



  • Serve: Don’t leave your quesarito at room temperature for more than 2 hours.
  • Store: Once you’ve rolled the burrito, you can wrap it in tin foil to store in the fridge. Tightly wrapped, it will keep well for 3-4 days.
  • Freeze: You can freeze your Taco Bell Quesarito for up to 3 months.

Taco Bell Quesarito on plate

Pin this recipe now to remember it later

Pin Recipe

Taco Bell Quesarito (Copycat)

Taco Bell Quesarito (Copycat) are cheesy, crunchy, full of seasoned beef and rice. Perfect Taco Bell recipe with instructions for chipotle sauce included.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mexican
Author Sabrina Snyder



  • Wrap tortillas in damp paper towels and microwave for 20 seconds on 50% power.
  • Add the nacho cheese sauce and cheddar cheese to half the tortillas and spread evenly leaving a 1 inch border.
  • Top with remaining tortillas and gently press down.
  • Top the second tortilla with Mexican rice, Taco Bell ground beef, sour cream and Taco Bell Chipotle Sauce.
  • Carefully fold in the top and bottom and wrap tightly before serving (some cheese may escape so be careful while wrapping).
  • Heat a pan on medium high heat and spray the pan with vegetable oil spray.
  • Cook burrito on each side for 2 minutes until toasted.


Calories: 780kcal | Carbohydrates: 82g | Protein: 28g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 1409mg | Potassium: 410mg | Fiber: 1g | Sugar: 3g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 274mg | Iron: 2mg

Taco Bell Quesarito copycat collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Where is the recipe for the Taco Bell ground beef? When I try to click on to it, it says the page is not available.

  2. Yesterday I made your spicy beef and potatoes soup. It was outstanding!!!! We are not into cayenne pepper so I added an extra tsp. Of chili powder. It worked out well. I have made several of your recipes and all were wonderful. Thank you so very much for sharing your recipes with us. You are one of my favorites!!!! Hugs!!!

    1. I’m so glad you were able to customize it to your liking. Thanks for coming back to let me know how much you’re enjoying the recipes.