Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil (or coat with nonstick spray). Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes.

Add beef* and Southwest Spice Blend; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes.

Stir in Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. 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 each with 1 TBSP Mexican cheese blend. 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. In a small bowl, combine tomato and minced onion. Season with salt.

Divide flautas between plates. Top with pico de gallo and red pepper crema. Serve.