Crispy Baked Beef Flautas with Pico De Gallo and Lime Crema

Craving something crunchy and satisfying? These baked beef flautas deliver all the crispy goodness of fried taquitos without the mess. We roll seasoned ground beef and melty Mexican cheese into flour tortillas, then bake them until golden brown. The result is a perfectly crisp shell that’s ready for your favorite toppings.

Fresh pico de gallo and a zesty lime crema add brightness and tang, making every bite a flavor explosion. Whether you’re serving them for a weeknight dinner or a casual gathering, these flautas are sure to impress. No deep-frying required!

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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 LimeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). 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 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 into pieces, until the beef is browned and the 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 the mixture thickens and the beef is cooked through, 2-4 minutes more. Turn off the heat.
3. Meanwhile, drizzle the tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to coat completely. Place the tortillas on a clean work surface. Once the beef filling is done, add a heaping 1/4 cup of filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese. Roll up the tortillas, starting with the filled sides, to create flautas. Place them seam-side down on the prepared baking sheet. (Tip: Make sure the flautas are snug on the sheet to prevent unrolling.) Bake on the middle rack until golden brown and crispy, 8-12 minutes.
4. While the flautas bake, finely dice the tomato. Zest and quarter the lime. In a small bowl, combine the tomato, minced onion, half the lime zest and a squeeze of lime juice. Season with salt. In a separate small bowl, combine the sour cream, remaining lime zest and a squeeze of lime juice. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt.
5. Divide the flautas between plates. Top with pico de gallo and lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be more prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable before rolling.

How do I prevent the flautas from unrolling while baking?

Place the flautas seam-side down and pack them snugly on the baking sheet. The close quarters help keep them rolled up during baking.

Can I make these flautas ahead of time?

You can assemble the flautas up to a day ahead and refrigerate them unbaked. When ready to serve, bake as directed, adding a few extra minutes if needed.