Taco Bell Quesarito (Printable Version)

# What You'll Need:

→ Meat Filling

01 - 1 packet taco seasoning
02 - 1 pound ground beef

→ Spanish Rice

03 - 1 teaspoon garlic salt
04 - 1/2 onion, chopped
05 - 1 teaspoon cumin
06 - 1 tablespoon olive oil
07 - 1 cup chunky salsa
08 - 1 cup white rice
09 - 2 cups chicken broth

→ Chipotle Cream Sauce

10 - 1/4 teaspoon onion powder
11 - 2 chipotle peppers in adobo sauce
12 - 1 teaspoon chili powder
13 - 1 cup sour cream
14 - 1/4 teaspoon paprika
15 - 1 tablespoon adobo sauce
16 - 1 teaspoon cumin
17 - 1/4 teaspoon salt
18 - 1/2 teaspoon sugar

→ Cheese Blend

19 - 1 cup nacho cheese sauce
20 - 2 cups Mexican cheese blend, shredded

→ Assembly

21 - 6 large flour tortillas

# Steps to Follow:

01 - Pour a tiny bit of olive oil in a pan and put it over medium-high. Drop your filled burritos in seam side down and let 'em toast until all sides are golden and crisp, about two or three minutes each.
02 - Pile on cooked Spanish rice, seasoned beef, creamy chipotle sauce, and a good scoop of sour cream onto every tortilla. Tuck in the ends, then roll it up tight so nothing falls out.
03 - Spoon 2 or 3 tablespoons nacho cheese onto half of each tortilla, then toss some shredded cheese on top so it covers most of that half.
04 - Put tortillas between damp paper towels and microwave them until they feel soft, about 20 seconds. Warm up the nacho cheese sauce in the microwave until it's nice and smooth.
05 - Dump sour cream, diced chipotle peppers, that smoky adobo sauce, chili powder, all the spices, sugar, and a pinch of salt into a mixing bowl. Whisk it all together until it looks creamy and mixed.
06 - Drizzle some olive oil in a skillet and get it warm over medium. Start by tossing in chopped onion and wait till it looks a bit see-through (a couple minutes). Stir in rice, mixing it for another minute or two. Pour in chicken broth, salsa, garlic salt, and cumin. Let it bubble, lower the heat, cover, and cook for about 20 minutes. Take it off the heat and give the rice a good fluff with a fork.
07 - Toss your ground beef into a hot pan. Smash it apart as it cooks. When browned, drain off the fat. Sprinkle in taco seasoning and add around 2/3 cup water. Let it bubble away for 5 minutes or so, till it thickens up.
08 - Cut each burrito in half. It's best served hot. You could offer some extra chipotle sauce, salsa, or sliced jalapenos on the side if you want.

# Additional Tips:

01 - Try black beans instead of the beef to go meatless.
02 - Add or ditch chipotle peppers to choose how spicy you want it.
03 - Heated tortillas won’t tear, so don’t skip warming them up first.
04 - Stash the extras in your fridge up to three days, or freeze them to keep even longer.
05 - If you want to make your own nacho cheese, just melt up some cheddar with a splash of milk.

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