Beef Flautas Supreme: Pico de Gallo & Lime Crema

🥘 Ingredients

• cooking oil
  1 tbsp
• flour tortillas
  6 unit
• ground beef
  12 oz
• lime
  1 unit
• mexican cheese blend
  ½ cup
• olive oil
  1 tbsp
• roma tomato
  1 unit
• sour cream
  2 tbsp
• southwest spice blend
  2 tsp
• tex-mex paste
  1 tbsp
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl
• small bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and brush with cooking oil . Wash and dry all produce. Halve, peel, and thinly slice yellow onion ; mince a few slices until you have 1 tbsp.

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

   2

   Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and cook ⏱️ 3 minutes . Add ground beef and southwest spice blend ; cook, breaking up meat into pieces, until browned and onion is softened, ⏱️ 5 minutes . Stir in tex-mex paste and ⅓ cup water. Simmer until mixture is thickened and beef is cooked through, ⏱️ 3 minutes . Turn off heat.

   ground beef: 12 oz, southwest spice blend: 2 tsp, tex-mex paste: 1 tbsp
3. 

   3

   Meanwhile, drizzle flour tortillas with 1 tbsp olive oil ; brush or rub to completely coat. 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. Bake on middle rack until golden brown and crispy, ⏱️ 10 minutes .

   flour tortillas: 6 unit, olive oil: 1 tbsp, mexican cheese blend: ½ cup
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: 1 unit, lime: 1 unit, sour cream: 2 tbsp