– Brown ground beef in a skillet over medium-high heat. Drain excess fat, then stir in taco seasoning and water. Simmer for 5 minutes.
– In a separate skillet, heat olive oil over medium heat. Add onion and cook until softened. Add rice, chicken broth, salsa, garlic salt, and cumin. Bring to a boil, then simmer covered for 20 minutes, or until rice is tender. Fluff with a fork.
-In a small bowl, combine sour cream, chipotle peppers in adobo sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder. Whisk until smooth.
-Warm tortillas in the microwave. Warm cheese sauce as well. Spread nacho cheese sauce on half of the tortillas. Sprinkle with shredded cheese. Top with the remaining tortillas.
-Spoon taco meat onto the second tortilla, add Spanish rice, and drizzle with chipotle sauce and dollops of sour cream.
-Fold in the sides of the tortillas and roll them up. Heat a skillet over medium-high heat with olive oil. Place the quesaritos seam-side down and cook for 2-3 minutes per side until golden brown and crispy.
-Slice in half and serve immediately with extra chipotle sauce and salsa.
