Print
Ingredients
Scale
- 1 pound ground beef
- 1 ounce packet taco seasoning
- ½ cup water
- 8 large flour tortillas (burrito size)
- 2 cups shredded mexican blend cheese (divided use)
- 1 cup cooked seasoned rice (spanish rice or cilantro lime rice)
- ½ cup nacho cheese sauce (or queso)
- ½ cup sour cream
- ¼ cup creamy chipotle sauce
Instructions
- Cook and crumble ground beef in a skillet over medium high heat until it’s no longer pink; drain excess grease and return it to the skillet.
- Add taco seasoning and water to the skillet, stirring and simmering until thick; then remove from heat.
- Warm one large flour tortilla in a skillet, sprinkle ½ cup shredded Mexican cheese on it, and top with a second tortilla to form a quesadilla. Heat until cheese melts, flipping if needed.
- Remove the quesadilla and add a line of cooked seasoned rice, taco meat, nacho cheese sauce, sour cream, and creamy chipotle sauce down the middle of the tortilla.
- Roll the tortilla tightly like a burrito, folding in the sides as you go.
- Place the seam-side down back into the warm skillet for 1–2 minutes to seal and lightly toast. Slice and serve warm, repeating for the remaining quesaritos.
Notes
Feel free to customize the fillings based on your preferences.
Ensure the cheese is sufficiently melted to help bind the quesadilla together.
Use your favorite type of seasoned rice for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg