Beef Flautas Supreme

Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray).

Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP for 4 servings.

Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion; cook for 3 minutes. Add beef; cook, breaking up meat into pieces, until beef is browned and cooked through and onion is softened, 4-6 minutes. Stir in Tex-Mex paste, and 1/3 cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.

Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); 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 with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP- Make sure the flautas are snug on the sheet—this will prevent them from unrolling. Bake on middle rack until golden brown and crispy, 8-12 minutes.

While flautas bake, finely dice 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, guacamole, and lime crema. Serve.