Copycat Taco Bell Quesarito Recipes

COPYCAT TACO BELL QUESARITO

Copycat Taco Bell Quesarito image

A toasted quesadilla as the outside of a burrito. Say cheese! This recipe is the best! All of my friends love it.

Provided by EmKenBken

Categories Mexican

Time 2h15m

Yield 4 Quesaritos, 4 serving(s)

Number Of Ingredients 27

Ingredients

1 1/3 cups Copycat Taco Bell Seasoned Beef Copycat Taco Bell Seasoned Beef, for taco meat
1 cup long grain rice
2 tablespoons tomato paste
1/4 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/2 yellow onion, peeled and roughly chopped
1 green bell pepper, seeded and coarsely chopped
1 jalapeno pepper, seeded and chopped
3 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon kosher salt
2 1/2 teaspoons whole black peppercorns
2 cups whole milk
1 tablespoon tomato paste
1 teaspoon red wine vinegar
2 cups cheddar cheese, grated
2 cups Velveeta cheese, grated
1/4 cup mayonnaise
3 dashes chipotle hot sauce
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon paprika
8 flour tortillas, 10 inch size
1 1/3 cups cheddar cheese, shredded
1/4 cup reduced-fat sour cream
1 tablespoon vegetable oil

Steps:

Make Copycat Taco Bell Seasoned Beef, set aside 1/1/3 cups for Quesaritos. Reserve the rest.
Make Red Rice:.
Cook rice according to package directions, adding tomato paste, paprika, and salt to water before rice.
Make Nacho Cheese Sauce:.
In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together.
Make Creamy Chipotle Sauce:.
In a small bowl stir together Creamy Chipotle Sauce ingredients. Refrigerate until ready to use.
Divide shredded cheddar and 1/2 of Nacho Cheese Sauce between 4 tortillas, top with remaining tortillas forming quesadillas. Working one at a time, wrap each quesadilla in a layer of damp paper towels; microwave on high until cheese is almost completely melted 2 to 4 minutes. Dividing between all four, roll each quesadilla burrito - style around Copycat Taco Bell Seasoned Beef, rice, remaining nacho cheese, Chipotle Sour Cream and sour cream. Rest seam side down after rolling.
Heat oil in a large skillet over medium high. Place Quesaritos in skille and toast on each side, about two minutes each side. Serve immediately.

COPYCAT CRUNCHWRAP SUPREME

Copycat Crunchwrap Supreme image

If you are a fan of the Crunchwrap Supreme from the famous fast food chain then you've come to the right place. Not only can you make it at home for the fraction of the price, the beef is actually present. I always get my beef on sale and make 4 at a time but wrote this up for 1 serving to suit your individual needs. Serve with taco sauce if desired.

Provided by Soup Loving Nicole

Categories Sandwich Wraps and Roll-Ups

Time 16m

Yield 1

Number Of Ingredients 9

Ingredients

¼ pound lean ground beef
1 tablespoon taco seasoning mix (such as TACO BELL®)
1 10-inch flour tortilla
¼ cup nacho cheese sauce
1 tostada shell
2 teaspoons sour cream
½ cup shredded lettuce
1 tablespoon diced tomatoes
1 small flour tortilla (street taco size)

Steps:

Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

Nutrition Facts : Calories 830.5 calories, Carbohydrate 73.2 g, Cholesterol 94.3 mg, Fat 42.9 g, Fiber 5 g, Protein 32.5 g, SaturatedFat 15.2 g, Sodium 1888.2 mg

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