Crispy Baked Beef Flautas with Pico De Gallo and Smoky Red Pepper Crema

Craving something crunchy and satisfying? These baked beef flautas deliver all the crispy goodness of fried tacos without the mess. Stuffed with zesty seasoned beef and a blend of Mexican cheeses, then baked until golden, they’re perfect for a fun weeknight dinner.

Top them with a bright homemade pico de gallo and a smoky red pepper crema for a burst of freshness and heat. Serve with your favorite sides for a complete meal that’s sure to impress.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and brush with cooking oil or coat with nonstick spray. Wash and dry produce. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and cook for 3 minutes. Add the ground beef and Southwest spice blend; cook, breaking up the meat, until beef is browned and onion is softened, 4-6 minutes. Stir in the Tex-Mex paste and 1/3 cup water (1/2 cup for 4 servings). Simmer until mixture thickens and beef is cooked through, 2-4 minutes. Remove from heat.
3. Meanwhile, drizzle the tortillas with olive oil and brush or rub to coat evenly. Place tortillas on a clean work surface. Spoon a heaping 1/4 cup of the beef filling onto one side of each tortilla, then sprinkle each with 1 tablespoon of the Mexican cheese blend. Roll up the tortillas starting from the filled side to form flautas. Place seam-side down on the prepared baking sheet, ensuring they are snug to prevent unrolling. Bake on the middle rack until golden brown and crispy, 8-12 minutes.
4. While flautas bake, finely dice the tomato. In a small bowl, combine the diced tomato and minced onion. Season with salt to taste. Divide the baked flautas among plates. Top with the pico de gallo and smoky red pepper crema. Serve immediately.

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 slightly before rolling to make them more pliable.

How do I store leftovers?

Store leftover flautas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

Can I make these vegetarian?

Absolutely! Substitute the ground beef with cooked black beans or a plant-based ground meat alternative. Adjust seasoning as needed.