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Flautas are one of my favorite ways to eat Tex Mex. It’s like your favorite taco and a burrito had a baby. All rolled up and fried to give you a crispy shell outer shell even though they are baked and stuffed with all your favorites and then topped with FRESH pico de Gallo and lime cream.

BEEF FLAUTAS SUPREME Yields 6 flautas

1 LARGE shallot
3/4 pound QUALITY ground beef
1 teaspoon Pampered Chef Tex-Mex or southwest seasoning
1 teaspoon tomato paste
1/3 cup chicken broth

• Adjust rack to middle position and preheat oven to 425.
• 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 shallot and mince a few of the slices until you have 1-2 tablespoons.
• Save the minced portion for the PICO DE GALLO.
• Heat a drizzle of oil in a large pan over medium-high heat.
• Add sliced shallots, cooking for 2 minutes.
• Add ground beef and seasoning, cooking 4-6 minutes, breaking up meat into pieces, until beef is browned and shallot is softened.
• Stir in tomato paste and chicken broth (½ cup for 4 servings).
• Simmer 2-4 minutes more until mixture is thickened and beef is cooked through. Turn off heat.

6 Flour Tortillas
½ cup Mexican Cheese Blend

• Drizzle tortillas with 1 tablespoon avocado oil (2 tablespoons for 4 servings).
• Brush or rub to completely coat.
• Place tortillas on a clean work surface.
• Add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese.
• Roll tortillas up tightly, starting with filled sides, to create flautas.
• Place seam sides down, snugly on prepared sheet.
• Bake on middle rack until golden brown and crispy, 8-12 minutes.

PICO de GALLO
1 LARGE Roma Tomato
4 tablespoons sour cream
2 teaspoons avocado oil
1 LARGE lime, juiced (I serve with an additional lime wedge)
2 green onions, sliced

• Finely dice tomato.
• Zest and quarter lime.
• In a small bowl, combine tomato, minced onion, half the lime zest, and half of the lime juice.
• Season to taste with salt.

• In a separate small bowl, combine sour cream, remaining lime zest, and the other half of the lime juice.
• Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
• Season to taste with salt.
• Divide flautas between plates.
• Top with pico de gallo, sliced green onions, lime wedges and lime crema.
• Serve.