Chef: Megan Richmond
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  • 6 flour tortillas
  • 16oz sour cream
  • 2-3 green onion, chopped
  • 1 cup shredded jack cheese (or pepper jack)
  • 2 cups shredded beef
  • 1 can chopped tomatoes (drained)
  • 1 bottle medium La Victoria taco sauce
  • olives to top (optional)
Preheat oven to 350 degrees.

Cook stew meat about 1 - 1.5 hours then use food processor to shred to create the shredded beef

Mix 3/4 the container of sour cream, green onion, cheese, and beef in a bowl.

Slightly warm tortilla in microwave until soft (about 20 sec)
Place a scoop of mixture in center of tortilla. Fold each side in then roll.

Blend (chop-chop) the tomatoes and taco sauce.

In a frying pan over med-high heat brown the flauta (seam side down first). Flip and brown other side.

Spray a baking pan with non-stick cooking spray. Pour a little bit of sauce in bottom of pan to coat pan. Place each browned flauta in the pan and cover with sauce.

Bake for 20 minutes at 350 degrees.

Place a spoonful of sour cream (and optionally olives) on top of each flauta. Serve with Spanish rice.
Serves 6-8
Preparation Time: 20 minutes
Cook Time: 1.5 hrs; 30 min
Category: Main Courses
Ethnicity: Mexican
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