Add all ingredients to a small bowl and whisk to combine. Set aside.

In a skillet over medium heat, brown ground beef. Use a spatula or a meat chopper to break the meat into small pieces.

Add the remaining ingredients to the skillet and bring to a simmer. Continue cooking, breaking apart meat, until most of the liquid has been absorbed, about 5 minutes. Remove from heat and set aside.

Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.

Add the garlic and stir. Continue cooking for 30 seconds.

Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.

Add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.

Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.

Cut Velveeta into cubes and place in a medium saucepan.

Add cayenne pepper, evaporated milk and pickled jalapeno juice.

Heat over medium-low, stirring constantly with a silicone spatula, until the cheese melts completely and is smooth.

Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.

Use while hot; sauce thickens as it cools.

Place one flour tortilla on a microwave-safe plate. Spread ¼ cup nacho cheese sauce over the flour tortilla. Sprinkle with ½ cup of grated cheese.

Microwave in 45 seconds bursts, until the cheese melts.

Top melted cheese and cheese sauce with a second flour tortilla.

Mound ½ cup prepared taco meat in the center of the tortilla.

Drizzle more nacho cheese sauce, creamy chipotle sauce, and sour cream over the meat.

Add ½ cup Mexican red rice on top of the sauces.

Fold in the sides and roll up the Quesarito like a burrito. Enjoy!