Beef Flautas Supreme

🥘 Ingredients

• cooking oil
  2 tsp
• flour tortillas
  12 unit
• ground beef
  20 oz
• lime
  1 unit
• mexican cheese blend
  1 c
• olive oil
  2 tbsp
• roma tomato
  2 unit
• salt
• sour cream
  1/2 c
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 unit
• water
  1/3 c
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• aluminum foil
• large pan
• small bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil and brush with cooking oil or coat with nonstick spray. Wash and dry all produce. Halve, peel, and thinly slice yellow onion ; mince a few slices until you have 1 tbsp (2 tbsp for 4 servings).

   cooking oil: 2 tsp, yellow onion: 1 unit
2. 

   2

   Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook ⏱️ 3 minutes . Add ground beef and southwest spice blend ; cook, breaking up meat into pieces, until beef is browned and onion is softened, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in tex-mex paste and water (1/2 cup for 4 servings). Simmer until mixture is thickened and beef is cooked through, ⏱️ 2 minutes to ⏱️ 4 minutes more. Turn off heat.

   ground beef: 20 oz, southwest spice blend: 2 tbsp, tex-mex paste: 2 unit, water: 1/3 c
3. 

   3

   Meanwhile, drizzle flour tortillas with olive oil (1 tbsp for 2 servings, 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 1/4 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 minutes to ⏱️ 12 minutes .

   flour tortillas: 12 unit, olive oil: 2 tbsp, mexican cheese blend: 1 c
4. 

   4

   While flautas bake, finely dice roma 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.

   roma tomato: 2 unit, lime: 1 unit, salt, sour cream: 1/2 c