Crispy Baked Beef Flautas with Pico De Gallo, Lime Crema &Amp; Guacamole

These crispy baked beef flautas are a fun twist on taco night. Instead of frying, we bake the rolled tortillas until they’re golden and crunchy, then load them up with fresh toppings. The result is a lighter but equally satisfying dish that’s perfect for any occasion.

Each flauta is filled with seasoned ground beef and melted Mexican cheese, then baked to perfection. Serve them with a bright pico de gallo, a zesty lime crema and creamy guacamole for a complete meal that’s sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Finely dice the red onion. Cut the tomato into small dice. Zest and juice the lime.
3. In a skillet over medium-high heat, add 1 tablespoon olive oil. Cook the ground beef, breaking it apart, until browned, about 4-5 minutes. Drain excess fat if needed.
4. Stir in the Tex-Mex paste, half of the diced red onion and a pinch of salt and pepper. Cook for 1 minute until fragrant. Remove from heat.
5. Warm the flour tortillas briefly in the microwave or on a dry skillet to make them pliable. Spoon the beef mixture evenly down the center of each tortilla, then sprinkle with Mexican cheese blend. Roll up tightly and place seam-side down on the prepared baking sheet.
6. Brush the tops of the flautas with cooking oil. Bake for 12-15 minutes, until golden and crispy.
7. Meanwhile, make the pico de gallo: In a small bowl, combine the remaining diced red onion, diced tomato, a squeeze of lime juice and a pinch of salt.
8. Make the lime crema: In another bowl, mix the sour cream with lime zest and a squeeze of lime juice until smooth. Season with salt to taste.
9. Serve the baked flautas with pico de gallo, lime crema and guacamole on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more prone to cracking. Warm them thoroughly and roll gently.

How do I prevent the flautas from unrolling?

Place them seam-side down on the baking sheet and make sure they are snug against each other. You can also use a toothpick to hold them closed, but remove before serving.

Can I make these ahead of time?

You can assemble the flautas a few hours ahead and refrigerate. Bake just before serving for best crispiness.