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1 pound Ground Beef

¼ cup Water

1 Tablespoons Taco Seasoning

2 Tablespoon Olive Oil

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Spanish Rice

¼ cup Onion (chopped)

1 ½ cups Uncooked white Rice

2 cups Chicken Broth

1 cup Chunky Salsa

1 teaspoon Garlic Salt

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1 teaspoon Cumin

Chipotle Sauce

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½ cup Sour Cream

2 teaspoons Chipotle Sauce from can of Adobo Peppers

1 teaspoon Chili Powder

½ teaspoon Sugar

½ teaspoon Salt

½ teaspoon Cumin

½ teaspoon Paprika

¼ teaspoon Garlic Powder

¼ teaspoon Onion Powder

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Quesaritos

8 Flour Tortillas (burrito size)

1 cup Nacho Cheese sauce

2 cups shredded Mexican Cheese Blend

½ cup Sour Cream

1 Tablespoon Olive Oil

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Taco Meat

1. Cook and crumble the ground beef over medium-high heat. Stir in the taco seasoning and the water. Heat uncovered for 3-5 minutes until the flavors are combined. Set aside.

Spanish Rice

1. Sauté onion in oil over medium heat until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin. Reduce heat, cover and simmer 20 minutes, until the liquid has been absorbed. Set aside.

Chipotle Sauce

1. Add all the ingredients to a small mixing bowl. Whisk to combine. Set aside.

Assemble Quesaritos

1. Wrap the tortillas in damp paper towels and microwave them for 30 seconds until warmed.

2. Spread the nacho cheese sauce on one tortilla. Leaving a 1 inch border on the outside.

3. Sprinkle the shredded cheese on top of the nacho cheese.

4. Top with another tortilla and gently press down. Spread the taco meat and rice on top of the 2nd tortilla.

5. Drizzle the chipotle sauce and sour cream on top.

6. Fold in the sides of the tortillas and roll them up like a burrito.

7. Heat a skillet with olive oil over medium high heat and cook each burrito for 2-3 minutes per side until golden brown.