Beef Flautas Supreme
with Pico de Gallo & Lime Crema
- Soy
- Wheat
- Milk
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 some of our favorite toppings: pico de gallo and lime crema. Yes, you really can have it all.
Ingredients
1 unit
Yellow Onion
10 ounce
Ground Beef
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Lime
1 unit
Roma Tomato
4 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
Salt
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. • Add beef* and Southwest Spice; 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 is thickened and beef is cooked through, 2-4 minutes more. 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 each 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 and lime crema. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy tortillas and zesty beef filling, while some found it a bit bland and suggested adding extra spices or peppers.
- Ease of prep: Customers praised how quick and simple these were to make, with some noting it was easier than expected.
- Suggestions: Consider adding cilantro to the pico de gallo, including a side dish like rice or beans, and draining excess grease from the beef.
- Portions: While some found it filling, others wished for larger portions or additional sides to make it feel like a complete meal.
- Leftovers: Several mentioned the flautas reheated well, with some even enjoying them cold the next day.
Reviews from our home cooks
Delicious! Crispy flautas from the oven and fresh pico and lime crema were amazing. Easiest recipe I have cooked so far.
The beef mixture in the flautas was very tasty (includes typical taco/Mexican seasoning and a tex-mex pepper-tomato paste). Pico de Gallo and Lima crema was also a great addition.
The crema and pico de gallo make it fabulous! Have you considered adding Tips? E.g., I had a quarter of a green bell pepper in my fridge, so I added that to the beef and onions. And I had a can of black beans so I added 1/2 of that (drained, but not rinsed) to the beef mixture as well.
Beef Flautas were really good. This was one of our favorite recipes. We liked the Lime Crema so much that we made extra with ingredients we had at home. Delicious!
To start with it was hard not to give 4 stars just for the Lime Crema, but I live in Texas. Add a pepper Pico de Gallo isn't without a pepper either jalapeno or poblano. For those that love the fruity mango works really good in Pico de Gallo. The Flautas were good, the tortillas were surprisingly good(very picky). I added a little Yellowbird, perfect. For real the Lime Crema will be part of my life forever now, thank you.
Love the flavor of the beef mixed with the onions and tex mex paste! The limon créma and pico de gallo were perfect toppings. Plus we made Mexican rice to pair with it, absolutely wonderful!
Delicious - the TexMex seasoning gives it a richness of flavor - the lime crema and pico di gallo also bring the flavor some tanginess. All in all - a winner.
This recipe made something simple super tasty with the fresh pico and lime crema. Perfect combo of crispy, savory, cheesy, and fresh.
This recipe is "people standing in the kitchen waiting for this to come out of the oven" delicious. The pico and lime crema are SO perfect. My mouth is watering just thinking about it.
The beef filling was 10/10 amazing. We couodnt stop talking/thinking about it. We got 5 tortillas instead of 6 which made portions odd but my biggest critique is that the pico de gallo was subpar and couod easily be fixed. We happened to have cilantro and jalapeno on hand so we added that in to make it real pico de gallo. We would have also loved a side such as rice or beans to go along with the flautas.
