Prepare your rice according to the package instructions and fluff it with a fork.

In a skillet over medium heat, brown the ground beef and drain any excess grease.

Add in the taco seasoning and water, letting it simmer for a few minutes.

In a saucepan, mix the evaporated milk, Velveeta, pepper jack cheese, and diced chilies.

Heat gently on low until smooth, allowing it to thicken off heat.

In a large skillet over medium heat, lay one tortilla, sprinkle with sharp cheddar cheese, and top it with another tortilla.

Cook until the cheese melts, then flip. Repeat to create four stuffed quesadillas.

Spread sour cream and Taco Bell Brand Spicy Ranchero Sauce on each quesadilla, add the rice, seasoned beef, and cheese sauce.

Roll the tortillas tightly, tucking in the sides.