Heat a large skillet over medium-high heat and cook the ground beef, breaking it into small crumbles as it browns. Drain any excess grease, stir in the taco seasoning according to the package directions, then cook until the meat is well coated and the liquid has reduced. Allow the beef to cool for 10–15 minutes before assembling the flautas.

Lay a flour tortilla on a clean work surface and add a spoonful of the seasoned beef down the center. Top with a spoonful of queso or shredded cheese, then roll the tortilla tightly into a cigar shape and place it seam-side down while you assemble the remaining flautas.

Heat 2–3 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 350°F. Working in batches, carefully place the flautas seam-side down into the hot oil to help seal them shut as they begin frying.

Fry the flautas for 3–5 minutes, turning occasionally, until they are evenly golden brown and crispy on all sides. Transfer them to a wire rack instead of paper towels to keep the exterior crisp while the remaining batches cook.

Arrange the hot flautas on a serving platter and top with shredded lettuce, pico de gallo, and a generous drizzle of chipotle crema. Add extra queso or guacamole on the side for dipping.

Serve immediately while the flautas are hot and crispy. They're perfect for weeknight dinners, parties, or game day spreads and pair well with Mexican rice, refried beans, or chips and salsa.