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Beef Flautas Supreme

Beef Flautas Supreme

with Pico de Gallo & Lime Crema

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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.

Tags:Lightning Prep
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

10 ounce

Ground Beef

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(ContainsWheat)

½ cup

Mexican Cheese Blend

(ContainsMilk)

1 unit

Lime

1 unit

Roma Tomato

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories960 kcal
Fat59 g
Saturated Fat24 g
Carbohydrate71 g
Sugar10 g
Dietary Fiber4 g
Protein42 g
Cholesterol145 mg
Sodium2030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Pan
Small Bowl
Zester
Instructionsarrow up iconarrow up icon
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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 all 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; 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.

3

• 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.

4

• 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.