Oh, you are in for a real treat: today is Mexican Independence Day! And for us foodies, that means another excuse for delicious MEXICAN FOOD! My absolute favorite cuisine of all time.
For #SundaySupper this week, we have the wonderful Heather of girlichef hosting and the theme is Mexican Fiesta. You can find the links to all the deliciousness at the end of this post.
For the #SundaySupper Mexican Fiesta, I am sharing Flautas, which is one of our family favorite Mexican dinners. Flautas are a tortilla (usually flour) filled with meat and rolled up tightly. Usually they are fried, but to make them healthier, I’ve been baking them for many years. I’m also not a fan of standing in the kitchen frying food, so making baked flautas is a lot easier. Are you familiar with taquitos? Flautas are very similar to a taquito except they are larger and with the flour tortilla.
One thing I love about these is that they are frugal. I make a mixture of meat and potatoes…yes, potatoes.
Of course, you don’t have to use my flauta filling — you can make your favorite taco meat, even filling them with shredded chicken, beef, or pork. They are extremely versatile. You’ll also notice that I used whole wheat tortillas, but you can use white tortillas if you prefer.
The first thing to do is to cook your meat with diced potato and onion in a skillet. I used ground beef this time because I had some to use up, but I usually make them with ground turkey. After it’s cooked, you add your seasonings. I have seasoning listed below, but you are welcome to use a packet of taco seasoning if that’s what you usually use at your house.
Heat your tortillas up a bit (I do this in the microwave), and lay one tortilla out on a plate or other surface you prefer to work on. Place about a 1/4 cup of meat in the middle of the tortilla in a line.
Fold one side of the tortilla over the filling and tightly (but without tearing) roll up the tortilla around the meat.
Take a round toothpick and insert it at an angle into the flauta, near the end of the tortilla to keep it closed.
Place your rolled flautas on a baking sheet sprayed with non-stick spray. Give the tops of the your flautas another spray with non-stick cooking spray.
Bake in the oven until browned and crispy. Remove the toothpicks and serve with salsa, guacamole, sour cream…or even ketchup if you’re my son.
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 small potatoes, diced
- 8-10 flour tortillas, soft taco size
- Seasoning (recipe below) or 1 packet taco seasoning
- Salt & pepper, to taste
- Optional: salsa, guacamole, sour cream
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- If using seasonings, mix them together in a small bowl. Spray a baking sheet with cooking spray. Preheat oven to 375 degrees F.
- In a large skillet over medium-high heat, cook meat with diced potato and onion. As you are cooking the meat mixture, break up the meat with your spatula or spoon so the pieces are small. When fully cooked and potatoes are very tender, turn off heat and drain off any fat in the skillet. Return skillet with meat to heat (low). Sprinkle with seasonings and 2 tablespoons water (or so) and stir to incorporate them into fully into the meat. Season with salt and pepper to taste. Continue to heat and stir meat until no liquid remains in skillet.
- Heat tortillas. Lay one tortilla on work surface. Spoon 1/4 - 1/3 cup of meat mixture in a line in the middle of your tortilla. Fold one side of the tortilla over the mixture and tightly roll up tortilla around the meat. Insert a toothpick at an angle into the flauta to secure the end closed. Place on prepared baking sheet, toothpick side up. Repeat with remaining tortillas/meat mixture. Spray tops of flautas on baking sheet lightly with cooking spray.
- Bake in the oven until browned and crispy, approximately about 15-20 minutes. Remove toothpicks and serve.
--If using a taco seasoning packet, you can skip the homemade seasoning.
--Feel free to adjust homemade seasoning; use more or less of items depending on your tastes.
--The number of flautas this meat mixture will make as it depends greatly on the size of your toritllas and how much you fill them. Using less meat mixture in a soft taco or fajita size tortilla will give you more, where if you use a larger tortilla you will get less.
I hope you enjoy my Baked Flautas recipe! I encourage you to check out all the other great Mexican dishes for our #SundaySupper:
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Mexican Paint Soup – Crispy Bits & Burnt Ends
- Jalapeño Popper Dip – Chocolate Moosey
- Vegan Tortilla Soup – Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Stoplight Salsa Reisipe – Family Foodie
- Tortilla Soup with Roasted Vegetables – Diabetic Foodie
- Mini Taco Salads – Big Bear’s Wife
La Comida (the food)
- Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Carnitas – My Catholic Kitchen
- Tamale Pie – Noshing with the Nolands
- Eggs Motuleños – The Meltaways
- Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
- Carne Asada – Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
- Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
- Puerco Pibil – girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos – Pippi’s in the Kitchen Again
- Chile Relleno with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas – Juanita’s Cocina
- Chicken Fajitas – Cravings of a Lunatic
- Blue Crab Tacos – Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
- Strawberry Empanadas – In the Kitchen with Audrey and Maureen
- Plantain Fritters – From Fast Food to Fresh Food
- Fried Cinnamon Sugar Tortillas – The Watering Mouth
- Beer Margaritas – That Skinny Chick can bake
- Hatch Chile Margarita – Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas – I Run for Wine
- Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ
Be sure you join us on Twitter throughout the day (Sunday, September 16) for our Mexican Fiesta #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!