Beef Flautas Supreme
with Pico de Gallo & Smoky Red Pepper Crema
- Soy
- Wheat
- Milk
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.
Ingredients
1 unit
Yellow Onion
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Tomato
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
Not included in your delivery
Salt
2 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
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 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 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the seasoning and found it delicious, though some felt it was bland and needed more spice or cilantro.
- Ease of prep: Super easy and quick to make, though rolling the tortillas can be messy and time-consuming for some.
- Suggestions: Drain the beef fat before filling tortillas to prevent greasiness; add cilantro and lime to brighten the pico de gallo.
- Portions: Most felt it needed a side like rice or beans to make a complete meal rather than just an appetizer.
- Crispiness: Bake for the minimum time first as they can get too hard; some prefer air frying for better texture.
Reviews from our home cooks
This kit was a hit with the whole family, especially the kids! The beef flautas came together in about 30 minutes, and the vibrant pico de gallo and smoky red pepper crema added bright, complementary flavors to the crispy shells. What We Loved: Flavor: The seasoning on the beef was well-balanced, with a nice kick from the smoky crema and freshness from the pico de gallo. Ease of Prep: Rolling the flautas and baking them was straightforward-even the kids could help assemble! Portion Size: Extremely filling. Of the 12 flautas we made, each adult devoured 3, each child ate 2, and we still had two left over for lunches the next day. Room for Improvement: Both parents experienced heartburn later that evening-likely from the spice blend. If you're sensitive to heat or rich seasonings, consider serving with extra crema or a side of plain Greek yogurt to mellow it out. Bottom Line: A family-friendly, flavor-packed meal that's easy to pull off on a weeknight. Highly recommended for anyone looking for a fun twist on Mexican night-just be mindful of the spice level if you tend toward heartburn.
I loved these crispy flautas loaded with ground beef and ooey gooey melty cheese dipped in cool southwest sour cream. These were incredibly delicious with a depth of smoky pepper goodness from the sauce. I will say that I absolutely needed something green in the pico de gallo. I added avocado and cilantro to make it look pretty lol. Hello Fresh needed to give me some extra tortillas though!! I had 5 in pack, so I was missing one. Luckily, I had some extra on hand. Overall this was a delicious meal!
The Beef Flautas Supreme is amazing!! They pack so much flavor and were so easy to make. I was concerned this recipe might not be enough so I had a bag of Spanish rice on hand that I made to go with it, but we might have been okay without it. I would definitely make these again in the future. I only wished I knew the tex mex spice and paste you use...it definitely gives it a nice flavor.
I added diced jalapeño to the pico de gallo and mayo to the crema and a little chili powder to the beef. I poured all the sauce over top then the peco on top of that. Every bite was creamy with tender filling. So flavorful. This is my favorite Hello Fresh meal I've ever had.
Excellent. But ideas: don't use wedges on plate. Use half the lime in the meat while cooking and other half in pico. Also only use half the crèma but put it in the meet at the very end of cooking before making the flautas.
Luckily I had the perfect pan for baking the flautas but I did not fill them too completely. I liked the beef mixture and the flour tortillas and the creama. The pico de gallo consisted of one Roma tomato and some reserved onions minced. When I marked missing ingredients, all the listed ingredients were included. The pico de gallo needed a chili and cilantro. I added some jarred hatch chili and coriander to flavor the salsa.
I added a jalapeno pepper to make the pico de gallo. I have had flautas from Home Chef previously. Instead of baking in the oven, after assembling the flautas, I put them in the skillet and browned on each side instead and then topped them with the red pepper crema and pico de gallo before serving.
The ground beef in this recipe was extremely high in fat, which made the filling very greasy. I rated this as too bland, but to be fair it may be related to the fact that the red pepper crema that was to be used as part of the topping of the flautas was not included in the meal pack. But a bit stronger of a seasoning blend with a bit of heat would have been welcome.
The Beef Flautas Supreme were absolutely delicious!!! The recipe was easy to follow and the ingredients were of high quality.
Needed more cheese and Crema, probably would put some of the pico mix inside flautas. A bit messy but tasted awesome.
