For southwest spice blend:<\/strong><\/p>\n For assembly & serve:<\/strong><\/p>\n Prep:<\/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.<\/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> 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 2 cups<\/p>\n 6\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 oz can tomato paste, with Pico de Gallo & Lime Crema Yield: 2 Servings Surprisingly, Jed likes these. Simple to make and very tasty. 1yellow onion 2TBS Tex-Mex paste, (recipe follows) 1Roma tomato 10oz ground beef For southwest spice blend: 2tsp garlic powder \u00betsp cumin \u00betsp chili powder For assembly & serve: 6flour tortillas \u00bdcup Mexican cheese blend 1lime 4TBS sour cream salt 2tsp cooking oil 1TBS olive oil Prep: Adjust rack to middle position and preheat oven to 425\u00b0F. Line a baking sheet…<\/p>\n\n
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<\/p>\nTex-Mex Paste<\/strong><\/span><\/h3>\n
\n3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cups water,
\n3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TBS vinegar,
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TBS dried onion flakes,
\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp salt (or salt substitute),
\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp cornstarch,
\n\u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp cayenne pepper<\/span><\/strong>,
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp sugar,
\n\u00bc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp onion powder,
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 dash garlic powder<\/p>\n","protected":false},"excerpt":{"rendered":"