Beef and Mushroom Flautas
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Crispy flour tortillas filled with a ground beef and mushroom mixture along with melted cheddar cheese and a lime crema on top.
We make a lot of tacos, burritos, and nachos in our house. Mexican food is easy to make and you can switch the proteins out in most of the entrees to whatever you like.
I also like that many of my Mexican meals can be made and enjoyed within 30 minutes which is a plus on weeknights when I have to work. I’m always looking for easy to make and quick meals.
One of my favorite weeknight meals are Spicy Beef Tacos. When I have a little more time and want to go meat free I make Blackened Baja Fish Tacos. If I’m trying to watch my carbs then Fiesta Chicken Burrito Bowls are what I turn too. Whenever I have more time I love a good Taco Pizza.
One thing that I haven’t made at home are flautas. They are something that I eat when I go to a restaurant but I have never been sure how to actually make them.
What are Flautas?
Flautas are a Mexican dish made by filling flour tortillas with a protein and other items then rolling them up tightly and frying them until they’re crispy and golden brown. The are similiar to taquitos but are larger and made with flour tortillas while taquitos are made with corn tortillas.
I recently had some tasty steak and mushroom flautas in my Home Chef box. They were super easy to make on the stove top and were ready to eat in 30 minutes. I figured it would be easy to make my own at home.
I don’t often have thin sliced steak in my freezer so I decided to try and make them with ground beef instead. I kept the mushrooms and added in some onions for additional flavor.
Can I use a different protein in the flautas?
Absolutely! The original recipe was for thin sliced steak so you can use that. You can also use thin sliced chicken, shredded pork, or even refried beans if you want to go vegetarian.
Ingredients:
- onions (I used sweet onions but use your favorite type)
- white mushrooms
- ground beef
- garlic cloves
- ground cumin
- chili powder
- salt and pepper
- cheddar cheese (or you favorite Mexican cheese)
- flour tortillas
- butter (or olive oil)
- sour cream
- limes (or lime juice)
Place olive oil in a large skillet over medium heat. Add in the onions, mushrooms, ground beef, and garlic cloves. Saute for 6-8 minutes or until the vegetables have softened and the beef is cooked through.
Add the cumin, chili powder, salt, and pepper and cook for 1-2 additional minutes. Remove from heat.
Place the tortillas on a clean surface. Fill with the ground beef mixture, top with cheese, and roll up tightly. Wipe out the skillet you used for the filling and melt butter over medium heat. Add the flautas and cook for 2 minutes, flip over, and cook for 2 additional minutes. Remove to a plate and top with lime crema.
These flautas are really flavorful. I liked how to outsides get golden brown and crispy while the inside are gooey and delicious. The tartness of the lime crema pulls it all together.
How do you store the flautas?
Store the flautas in an air tight container in the refrigerator. Make sure you don’t put the crema on them if you are going to store them. When ready to enjoy them heat in an oven or air fryer to get them crispy again.
While I filled my flautas with beef and mushrooms you can really make any combination of protein and vegetables inside. Use your favorite taco, burrito, or enchilada combination.
Beef and Mushroom Flautas
Equipment
- 1 large fry pan
Ingredients
For the flautas:
- 1 Tablespoon olive oil
- 1/2 onion chopped
- 4 oz. mushrooms thinly slices
- 1 lb. ground beef
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 8 flour tortillas
- 2 Tablespoons butter
For the lime crema:
- 1/4 cup sour cream
- 1 Tablespoon lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions, mushrooms, ground beef, and garlic and saute for 6-8 minutes or until the ground beef is cooked through.
- Add in the cumin, chili powder, salt, and pepper. Mix well and saute for 1-2 minutes. Remove from heat.
- Lay the tortillas on a clean surface and divide the filling between the tortillas. Top with the cheddar cheese.
- Roll the tortillas up tightly and place seam side down.
- Wipe out the skillet used to make the filling. Add half the butter and melt it over medium heat.
- Add half of the flautas to the pan and cook for 2-3 minutes per side or until they are crispy and golden brown. Remove from heat and repeat with remaining butter and flautas.
- To make the lime crema combine the sour cream, lime juice, salt, and pepper. Mix well and thin with water. Serve over top of the flautas.
Notes
