Step 1

In a skillet over medium heat, brown ground beef. Use a spatula or a meat chopper to break the meat into small pieces.

Step 2

Add the remaining ingredients to the skillet and bring to a simmer. Continue cooking and breaking apart meat until most of the liquid has been absorbed (about 5 minutes.)

Step 3

Nacho Cheese Instructions:

Step 4

Cut Velveeta into cubes and place in a medium saucepan.

Step 5

Add cayenne pepper, evaporated milk and 4-5 tablespoons brine from a can of pickled jalapenos.

Step 6

Heat over medium-low, stirring constantly with a silicone spatula until cheese is fully melted and sauce is combined.

Step 7

Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.

Step 8

Use while hot; sauce thickens as it cools.

Step 9

Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.

Step 10

Add the garlic and stir. Continue cooking for 30 seconds.

Step 11

Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.

Step 12

Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.

Step 13

Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.

Step 14

Warm flour tortillas by wrapping in paper towels and heating in the microwave.

Step 15

Place one flour tortilla on a microwave-safe plate. Spread ¼ cup nacho cheese sauce over the flour tortilla. Sprinkle with about ½ cup of grated cheese.

Step 16

Microwave for 45 seconds at a time until cheese is melted.

Step 17

Top melted cheese and cheese sauce with a second flour tortilla.

Step 18

Mound about ½ cup prepared taco meat in the center of the tortilla.

Step 19

Drizzle more nacho cheese sauce, creamy chipotle sauce, and sour cream over the meat.

Step 20

Add about 1/2 cup Mexican red rice on top of the sauces.

Step 21

Fold in the sides and roll up the quesarito like a burrito. Enjoy!

Step 22

Adjust the amounts of the fillings to taste. We like a nice stuffed quesarito, but smaller amounts of meat and rice would be a closer match to the Taco Bell quesarito.

Step 23

You will have leftover meat, nacho cheese sauce, and mexican red rice. Adjust portions to suit your taste.

Step 24

Use burrito size flour tortillas to make stuffing and rolling the quesaritos easier - they are well stuffed with the soft taco size tortillas and portions in this recipe.