Homemade Quesarito
A homemade quesarito combines the melty goodness of a quesadilla with the hearty filling of a burrito, perfect for a quick and satisfying meal any night.
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 has great flavor; drain well
- 1 cup nacho cheese jarred queso works отлично; warm it for easier spreading
- 1/2 cup sour cream Greek yogurt works in a pinch
- 4 large tortillas burrito-size; flour tortillas wrap best
- 1 cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
- taco seasoning store-bought packet or your favorite homemade blend
- lettuce shredded
- diced tomatoes
- optional toppings jalapeños, salsa, hot sauce, black beans, rice, diced onion, cilantro, guacamole
Instructions
Preparation
- Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off excess fat.
- Stir in taco seasoning according to the package directions (usually with a bit of water). Simmer for a few minutes until the beef is saucy, not watery.
- Warm tortillas in a dry skillet for 10–20 seconds per side or microwave briefly until soft and flexible.
- Lay a tortilla flat. Add seasoned beef down the center. Spoon on warm nacho cheese and a dollop of sour cream. Sprinkle shredded cheese over the top. Add lettuce and diced tomatoes (and any other toppings you like).
- Fold the sides in first, then roll tightly from the bottom up. Keep it snug so it doesn’t burst while toasting.
Toasting
- Return the burrito to a skillet over medium heat. Toast seam-side down first to 'seal' it, then toast the other sides until golden brown and the cheese inside is melted.
Serving
- Slice in half (optional) and serve with salsa, extra sour cream, or guacamole.
Notes
For best texture, drain beef well and warm nacho cheese before assembling. Don't overfill to avoid leaks. Store leftovers tightly wrapped in the fridge for up to 3–4 days or freeze for 2–3 months.