Ingredients

Taco Meat:
1 pound ground beef
1/4 cup water
1 tablespoon taco seasoning
Spanish Rice:
2 tablespoons olive oil
1/4 cup onion, chopped
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
1 teaspoon garlic salt
1 teaspoon cumin
Chipotle Sauce:
1/2 cup sour cream
2 teaspoons chipotle sauce from can of adobo peppers
1 teaspoon chili powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Quesaritos:
8 flour tortillas, burrito size
1 cup nacho cheese sauce
2 cups shredded Mexican cheese blend
1/2 cup sour cream
1 tablespoon olive oil

Directions

Sauté chopped onion in olive oil over medium heat in a large skillet until tender, about 5 minutes. Add rice and stir frequently. When rice begins to brown, mix in chicken broth, salsa, garlic salt, and cumin. Reduce heat, cover, and simmer for 20 minutes until liquid is absorbed. Set aside.

Whisk together all chipotle sauce ingredients in a small mixing bowl. Set aside.

Warm tortillas by wrapping them in damp paper towels and microwaving for 30 seconds. Heat nacho cheese sauce in the microwave. Spread nacho cheese on 4 tortillas, leaving a 1-inch border. Sprinkle shredded cheese on top, then cover with remaining tortillas and press gently. Layer taco meat and Spanish rice onto the second tortilla. Drizzle chipotle sauce and sour cream on top. Fold in sides and roll into burritos.

Heat a skillet over medium-high heat and spread olive oil onto the pan. Cook each burrito for 2-3 minutes per side until golden brown. Serve warm.