Description
Delicious Mexican Beef Wedges combine crispy spiced potato wedges baked to perfection and topped with flavorful taco-seasoned ground beef. This hearty, crowd-pleasing recipe offers a satisfying blend of smoky paprika, cumin, and garlic with optional fresh toppings like sour cream, avocado, and cheese for a customizable meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Wedges:
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- ½ teaspoon chili powder (optional)
- 4 tablespoons olive oil
- 6 medium scrubbed and washed potatoes (or 5 large), skin on
- 2 pinches sea salt
Taco Meat:
- 2 tablespoons cooking oil
- 1 medium brown onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, crushed
- 1 pound ground beef mince
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ cup beef broth or stock (or ¼ cup water mixed with 1 teaspoon Vegeta or beef stock powder)
- Salt and pepper, to taste
To Serve (Optional):
- 2 stems green onion/scallions, finely sliced
- ¼ cup fresh coriander, finely chopped
- 2 tablespoons sour cream
- Tomato salsa OR sweet chili sauce
- 1 avocado, peeled and diced
- Diced tomatoes
- Shredded cheese (cheddar, Monterey Jack, mozzarella, or Mexican cheese blend)
Instructions
- Preheat Oven: Preheat your oven to 400℉ (200°C). Lightly grease a large baking sheet with non-stick cooking spray to prevent sticking.
- Prepare Potatoes: On a chopping board, cut each potato in half lengthways, then cut each half in half again, and then each piece in half once more, resulting in 8 wedges per potato. Arrange the wedges on the baking sheet in a single, even layer for optimal baking.
- Season Wedges: In a small bowl, combine smoked paprika, ground cumin, garlic powder, optional chili powder, and olive oil. Pour the seasoning mixture over the potato wedges and toss thoroughly with your hands to coat all sides evenly.
- Bake Wedges: Sprinkle the wedges with two pinches of sea salt and place the baking sheet in the oven. Bake for 45 minutes or until the wedges are tender inside and crisp on the outside.
- Cook Taco Meat: While the wedges bake, heat the cooking oil in a skillet over medium-high heat. Add diced onion and red bell pepper, cooking until the onion turns transparent, about 3-5 minutes. Add crushed garlic and sauté for about 1 minute until fragrant.
- Add Ground Beef & Spices: Add the ground beef mince to the skillet along with smoked paprika and ground cumin. Break up the meat with a spatula while stirring, cooking until all the beef is browned evenly.
- Simmer Meat: Pour in the beef broth or stock, stir well, and let it simmer for about one minute to meld flavors. Season with salt and pepper to taste.
- Assemble and Serve: Once the potato wedges are baked, remove them from the oven. Spoon the savory taco meat evenly over the wedges. Garnish with optional toppings such as green onions, fresh coriander, sour cream, tomato salsa, sweet chili sauce, diced avocado, diced tomatoes, and shredded cheese. Serve immediately while hot and enjoy!
Notes
- Use skin-on potatoes for extra texture and nutrition.
- The chili powder is optional—add it if you prefer some heat.
- Beef broth can be substituted with water and stock powder for convenience.
- Customize toppings to your preference for variety.
- For gluten-free, ensure stock powder and sauces are free from gluten-containing ingredients.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in an oven or skillet for best results.
