Perfect Homemade Taco Bell Quesarito

In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon. Drain off any excess grease. Add the chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine, then add the 1/4 cup of water. Simmer for 3-5 minutes, until the sauce has thickened and coated the beef. Set aside.

In a small bowl, whisk together the sour cream and the chipotle adobo sauce until smooth. Set aside.

Lay one tortilla on a clean work surface. Sprinkle 1/4 cup of the shredded Mexican cheese evenly over the tortilla, leaving a small border around the edge. Place a second tortilla directly on top. This is your "quesadilla shell." Repeat for the remaining tortillas so you have 4 sets.

Working one at a time, place a quesadilla shell into a large, dry non-stick skillet over medium heat. Cook for 1-2 minutes, until the cheese inside begins to melt and the bottom tortilla is lightly golden. Work quickly on the next step.

Remove the quesadilla shell from the pan and place it on your work surface. Down the center, layer about 1/4 of the seasoned beef, 1/4 cup of rice, a drizzle of the chipotle cream, and a spoonful of nacho cheese (if using). Sprinkle with a little more shredded cheese.

Fold the short sides of the quesadilla shell in first. Then, tightly roll one of the long sides over the filling, tucking it in securely. Continue rolling to form a tight burrito shape. Do not overstuff, or it will be difficult to roll.

Place the rolled Quesarito, seam-side down, back into the hot skillet. Grill for 1-2 minutes per side, until golden brown and crispy on the outside and the fillings are heated through. Repeat the assembly and grilling process for the remaining Quesaritos. Serve immediately.