Beef Flautas Supreme
with Pico de Gallo, Lime Crema & Guacamole
- Milk
- Wheat
- Soy
Don’t get us wrong, we love 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 Mexican cheese) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for all our favorite toppings: pico de gallo, lime crema, and guacamole. Yes, you really can have it all.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
10 ounce
Ground Beef
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Guacamole
1 unit
Tex-Mex Paste
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Stir in beef*; cook, breaking up meat into pieces, until 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 is thickened and beef is cooked through, 2-4 minutes. Turn off heat.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • 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 with 1 TBSP Mexican cheese. 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.
• While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo, lime crema, and guacamole. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful flautas; some found the Tex-Mex paste too smoky or BBQ-like.
- Ease of prep: Quick and simple to make, though some felt prep time was underestimated.
- Suggestions: Consider draining excess fat from beef; add cilantro to pico de gallo for extra flavor 🌿.
- Portions: Several wished for a side dish like rice or beans to make it a more complete meal.
- Texture: Baking produced perfectly crispy tortillas, though a few found them greasy.
