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Beef Flautas Supreme with Pico de Gallo & Smoky Red Pepper Crema

Don’t get us wrong, we enjoy a traditional taco—but when we’re in the mood to mix things up, we love flautas (aka rolled-up tacos with a crispy outer shell). Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty beef and a Mexican cheese blend) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for two of our favorite toppings: pico de gallo and smoky crema. Yes, you really can have it all.

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Summer dinners
Prep: 30 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 yellow onion
  • 10 oz ground beef
  • 1 tbsp southwest spice blend
  • 1 tex-mex paste
  • 6 flour tortillas
  • 0.5 cups mexican cheese blend
  • 1 tomato
  • 4 tbsp smoky red pepper crema
  • salt
  • 2 tsp cooking oil
  • 1 tbsp olive oil
  • 1 yellow onion
  • 20 oz ground beef
  • 2 tbsp southwest spice blend
  • 2 tex-mex pastes
  • 12 flour tortillas
  • 1 cup mexican cheese blend
  • 2 tomatoes
  • 8 tbsp smoky red pepper crema
  • salt
  • 2 tsp cooking oil
  • 2 tbsp olive oil

Instructions

  1. • Adjust rack to middle position and preheat oven to
    425 degrees. Line a baking sheet with foil and brush with
    oil (or coat with nonstick spray). Wash and dry produce.
    • Halve, peel, and thinly slice onion; mince a few slices until
    you have 1 TBSP (2 TBSP for 4 servings).
  2. • Heat a drizzle of oil in a large pan over medium-high
    heat. Add sliced onion; cook for 3 minutes.
    • Add beef* and Southwest Spice Blend; cook, breaking
    up meat into pieces, until beef is browned and onion is
    softened, 4-6 minutes.
    • Stir in Tex-Mex paste and 1⁄3 cup water (½ cup for
    4 servings). Simmer until mixture has thickened and
    beef is cooked through, 2-4 minutes more. Turn off heat.
  3. • Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP
    for 4 servings); brush or rub to completely coat both sides.
    • Place tortillas on a clean work surface. Once beef filling is
    done, add a heaping ¼ cup filling to one side of each
    tortilla, then sprinkle each with 1 TBSP Mexican cheese
    blend. Roll up tortillas, starting with filled sides, to create
    flautas. Place, seam sides down, on prepared sheet. TIP:
    Make sure the flautas are snug on the sheet—this will
    prevent them from unrolling.
    • Bake on middle rack until golden brown and crispy,
    8-12 minutes.
  4. • While flautas bake, finely dice tomato. In a small bowl,
    combine tomato and minced onion. Season with salt.
    • Divide flautas between plates. Top with pico de gallo and
    red pepper crema. Serve.
    Ground Beef is fully cooked when internal temperature reaches 160°.