These easy ground beef flautas are filled with seasoned ground beef and plenty of cheese, then rolled up and baked until golden and crispy. I served mine with a homemade cilantro avocado sauce that takes just a few minutes to make and is SO good drizzled over the top.
This is exactly my kind of weeknight dinner. Simple ingredients, nothing crazy expensive, and something the whole family can customize with whatever toppings they like. Plus, baking the flautas means you still get that crispy outside without having to stand over a pan of hot oil frying them.
These are one of those dinners that feel a little more fun than your average ground beef recipe without actually being difficult to make. 😂
The filling comes together in one skillet with ground beef, onion, salsa, cheese, and a few basic seasonings. Roll everything into flour tortillas, brush them with a little oil, and let the oven do the rest.
And while the cilantro avocado sauce is technically optional...I highly recommend making it. The cool, creamy sauce with fresh lime is SO good with the hot, crispy flautas.
Preheat your oven to 425°F.
Add the ground beef and diced onion to a large skillet over medium-high heat. Cook until the beef is browned and the onion has softened, breaking the beef apart as it cooks.
Drain any excess grease if necessary.
Add the garlic, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Stir and cook for about 30 seconds.
Add the salsa and cook for another 2–3 minutes. You want the mixture flavorful but not overly wet.
Remove the skillet from the heat and stir in ½ cup of the shredded cheese.
Warm the tortillas in the microwave for about 20–30 seconds. This makes them softer and much easier to roll without cracking.
Add about ⅓ cup of the beef mixture toward one side of each tortilla. Sprinkle with some of the remaining shredded cheese.
Roll each tortilla tightly and place it seam-side down on a parchment-lined baking sheet.
Lightly brush or spray the outside of the flautas with oil.
Bake at 425°F for 15–18 minutes, or until the tortillas are golden brown and crispy.
Let them cool for a couple of minutes while you make the sauce.
Add the avocados, sour cream, cilantro, and fresh lime juice to a blender or food processor.
Blend until smooth.
Add a small splash of water and blend again. Continue adding just a little water at a time until the sauce is thin enough to drizzle but still nice and creamy.
Drizzle it over the warm flautas or serve it on the side for dipping.
Don't make the beef filling too wet. You want enough salsa for flavor, but too much liquid can make the tortillas soggy instead of crispy.
Warm the tortillas before rolling. This makes a huge difference! Cold tortillas are much more likely to crack or tear.
Don't overfill them. I know it's tempting 😂, but they'll be much easier to roll and stay together better in the oven if you don't stuff them too full.
Place them seam-side down. This helps keep them closed while they bake without needing toothpicks.
Give them a little oil. You don't need much, but that light coating helps give you the crispy, golden outside we're looking for.
Add the water to the avocado sauce slowly. You can always add more, but you can't take it back out. Start with a small splash and go from there.
You can, but flour tortillas are much easier to work with for this recipe. Corn tortillas are more likely to crack when you roll them.
If you want to use corn tortillas, make sure they're warmed really well first so they're as flexible as possible.
Yes! The ground beef filling can easily be made ahead of time and stored in an airtight container in the refrigerator.
When you're ready for dinner, warm the filling slightly, assemble the flautas, and bake.
For the crispiest results, I recommend waiting to assemble and bake the flautas until you're ready to eat them.
Store leftover ground beef flautas in an airtight container in the refrigerator for up to 3–4 days.
For reheating, I recommend using the oven or air fryer so the tortillas can crisp back up. The microwave works in a pinch, but the tortillas will be softer.
Store the cilantro avocado sauce separately in an airtight container in the refrigerator. Because avocado naturally browns after it's cut, the color may change slightly as it sits.
Honestly, you can make these as simple or loaded as you want.
Serve them with:
On a busy weeknight, I'm perfectly happy putting out a bowl of salsa, the avocado sauce, and calling dinner done. 😂
These easy ground beef flautas are filled with seasoned beef and cheese, baked until crispy, and served with a creamy cilantro avocado sauce.
Don't make the beef filling too wet. You want enough salsa for flavor, but too much liquid can make the tortillas soggy instead of crispy.
Warm the tortillas before rolling. This makes a huge difference! Cold tortillas are much more likely to crack or tear.
Don't overfill them. I know it's tempting 😂, but they'll be much easier to roll and stay together better in the oven if you don't stuff them too full.
Place them seam-side down. This helps keep them closed while they bake without needing toothpicks.
Give them a little oil. You don't need much, but that light coating helps give you the crispy, golden outside we're looking for.
Add the water to the avocado sauce slowly. You can always add more, but you can't take it back out. Start with a small splash and go from there.
