Description
A delicious combination of burrito and cheesy quesadilla featuring hearty filling and a crispy exterior.
Ingredients
- 2 large flour tortillas
- 1 cup ground beef
- 1 cup nacho cheese sauce
- 1/2 cup sour cream
- 1/2 cup shredded cheese
- 1/2 cup cooked rice
- 1/4 cup diced tomatoes (optional)
- 1/4 cup diced onions (optional)
- Taco seasoning (to taste)
- Cooking oil (for frying)
Instructions
- Brown the beef. Heat a skillet over medium heat. Add the ground beef and cook until fully browned, breaking it up as it cooks. Drain excess grease if needed. Stir in taco seasoning to taste and cook 30–60 seconds more so it blooms and smells fragrant.
- Start the base. Lay 1 tortilla flat on a clean surface. Spread a generous layer of nacho cheese sauce over it (not all the way to the edges—leave about a 1-inch border).
- Build the filling. Spoon on the cooked beef, then add the cooked rice. Dot or spread on the sour cream. Add tomatoes and onions if using.
- Add shredded cheese. Sprinkle the shredded cheese over the top—this helps bind the layers once heated.
- Top with the second tortilla. Place the second tortilla on top and press down gently.
- Toast until crisp. Heat a skillet over medium heat and add a little oil. Carefully transfer the stacked quesarito to the pan. Cook until the bottom is golden and crisp, 2–4 minutes (adjust heat if it’s browning too fast).
- Flip carefully. Use a wide spatula (or two spatulas) to flip. Cook the other side until golden and the cheese inside feels melted, another 2–4 minutes.
- Rest, slice, serve. Let it sit for 1–2 minutes so the cheese sets slightly. Slice like a quesadilla or serve whole.
Notes
Serve with salsa, guacamole, or extra sour cream for dipping. Adjust ingredients to taste and preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican