In a skillet over medium heat, cook ground beef until browned. Drain excess grease, then stir in taco seasoning and water. Simmer for 2–3 minutes until thickened.
Warm nacho cheese in a small saucepan or microwave until pourable. Warm tortillas briefly to make them pliable.
Place one tortilla in a dry skillet over medium heat. Sprinkle 1/2 cup shredded cheese evenly on top, then cover with another tortilla. Cook until golden and cheese is melted, about 1–2 minutes per side. Repeat for remaining quesadillas.
On a flat surface, lay out your quesadilla. In the center, layer 1/4 cup cooked rice, 1/4 of the seasoned beef, 2 tablespoons nacho cheese, and 1 tablespoon sour cream. Add optional extras if desired.
Fold in the sides, then roll tightly into a burrito shape. If needed, place seam-side down in the skillet for 1–2 minutes to help seal.
Serve hot, sliced in half if desired, with extra sour cream or salsa on the side.
Notes
Swap beef for chicken, turkey, or sautéed veggies for a different filling.
Make it spicier with chipotle crema, jalapeños, or hot sauce.
Freeze assembled Quesaritos for up to 2 months—reheat in a skillet for crispiness.
To bake instead of pan-cook, place on a baking sheet at 375°F for 10–12 minutes.
