For southwest spice blend:<\/strong><\/p>\n For assembly & serve:<\/strong><\/p>\n Adjust rack to middle position and preheat oven to 425\u00b0F. Line a baking sheet with foil and brush with oil<\/strong> (or coat with nonstick spray).<\/p>\n Wash and dry produce.<\/strong><\/p>\n Halve, peel, and thinly slice onion,<\/strong> mince a few slices until you have 1 TBS. Jalapeno pepper<\/strong><\/span>, minced.<\/p>\n Make spice blend:<\/strong><\/p>\n Mix garlic powder, cumin<\/strong> and chili powder<\/strong> in a small dish.<\/p>\n Make filling:<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add sliced onion,<\/strong> cook for 3 minutes. Add beef<\/strong> and spice blend<\/strong>, cook, breaking up meat<\/strong> into pieces, until beef<\/strong> is browned, and onion<\/strong> is softened, 4-6 minutes. Stir in Tex-Mex paste<\/strong><\/span> and 1\u20443 cup water.<\/strong> Simmer until mixture has thickened and beef<\/strong> is cooked through, 2-4 minutes more. Turn off heat.<\/p>\n Assemble & bake:<\/strong><\/p>\n Meanwhile, drizzle tortillas<\/strong> with 1 TBS olive oil,<\/strong> brush or rub to coat on both sides. Place tortillas<\/strong> on a clean work surface. Once beef filling<\/strong> is done, add a heaping \u00bc cup filling<\/strong> to one side of each tortilla,<\/strong> then sprinkle each with 1 TBS Mexican cheese blend<\/strong>. Roll up tortillas,<\/strong> starting with filled sides, to create flautas.<\/strong> Place, seam sides down, on prepared sheet.<\/p>\n Make sure the flautas<\/strong> are snug on the sheet\u2014this will prevent them from unrolling. Bake on middle rack until golden-brown and crispy, 8-12 minutes.<\/p>\n Make Pico de Gallo:<\/strong><\/p>\n While flautas<\/strong> bake, finely dice tomato.<\/strong> Zest and quarter lime.<\/strong> In a small bowl, combine tomato,<\/strong> minced onion,<\/strong> jalapeno pepper (to taste)<\/strong><\/span>, half the lime zest,<\/strong> and a squeeze of lime juice<\/strong>. Season with salt.<\/strong><\/p>\n Finish & serve:<\/strong><\/p>\n In a separate small bowl, combine sour cream,<\/strong> remaining lime zest,<\/strong> and a squeeze of lime juice.<\/strong> Add water<\/strong> 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.<\/strong><\/p>\n Divide flautas<\/strong> between plates.<\/p>\n Top with Pico de Gallo<\/strong> and lime crema.<\/strong> Serve.<\/p>\n 3 TBS<\/p>\n 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TBS tomato paste, <\/p>\n","protected":false},"excerpt":{"rendered":" with Pico de Gallo & Lime Crema Yield: 2 Servings Surprisingly, Jed likes these. Simple to make and very tasty. Gayle says these need a vegetable or salad. 1yellow onion 3TBS Tex-Mex paste, (recipe follows) 1Roma tomato 1jalapeno pepper (to taste) 10oz ground beef For southwest spice blend: 2tsp garlic powder \u00betsp cumin \u00betsp chili powder For assembly & serve: 6flour tortillas, 6-inch \u00bdcup Mexican cheese blend 1lime 4TBS sour cream salt 2tsp cooking oil 1TBS olive oil Prep: Adjust…<\/p>\n\n
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Prep:<\/strong><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/01\/HFBeefFlautasServe.jpg?resize=300%2C166\")
<\/p>\nTex-Mex Paste<\/strong><\/span><\/h3>\n
2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TBS water,
2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp vinegar,
1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TBS dried onion flakes,
1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0tsp salt (or salt substitute),
1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp cornstarch,
pinch<\/strong><\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0cayenne pepper<\/span><\/strong>,
\u00bc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp sugar,
\u00bc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp onion powder,
pinch\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0garlic powder<\/p>\n\n\n