Keto Quesarito

Step by Step Instructions

1. 1

   To make the Spicy Ranchero Sauce, combine sour cream, ranch dressing mix, mayonnaise and hot sauce in a small bowl. Set aside.

   For this step

   • 1/2 cup sour cream
   • 1/2 packet dry ranch dressing seasoning mix
   • 2 tablespoons mayonnaise
   • 1 ½ teaspoons hot sauce
2. 2

   Prepare lupini rice according to package instructions. Cook rice for 10 minutes. Drain, rinse and set aside.

   For this step

   • 8 oz package lupini rice
3. 3

   Meanwhile, add ground beef to a large skillet and cook over medium high heat until almost browned. Add chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, cayenne pepper and oregano. Mix to combine. Continue cooking until browned. Reduce heat to low, add queso. Stir to combine and let simmer on low while you prepare the quesadilla portion of the quesarito.

   For this step

   • 1 ½ lb lean ground beef
   • 1 tablespoon chili powder
   • 1 ½ teaspoons ground cumin
   • 1 teaspoon salt
   • 1 teaspoon black pepper
   • 1/2 teaspoon paprika
   • 1/4 teaspoon garlic powder
   • 1/4 teaspoon onion powder
   • 1/4 teaspoon red pepper flakes
   • 1/4 teaspoon cayenne pepper
   • 1/4 teaspoon dried oregano leaves
   • 5.75 oz (1/2 jar) queso
4. 4

   In a large non-stick skillet, place one tortilla and cover with ½ cup shredded cheese. Put another tortilla on top of it and flip. Cover the skillet for 20-30 seconds to allow cheese to melt faster, then remove. Repeat with remaining tortillas until you have 8 quesadillas.

   For this step

   • 16 low-carb tortillas (6-8 inches)
   • 4 cups shredded cheddar cheese
5. 5

   To assemble, spread a heaping tablespoon of spicy ranchero sauce on a quesadilla. Top with ¼ cup rice, and ¼ cup ground beef mixture. Carefully roll them up like a burrito, folding the edges in first and rolling. Repeat with remaining quesadillas.