Description
Delicious Mexican Beef Wedges featuring seasoned crispy potato wedges baked to perfection and topped with flavorful spiced ground beef. This hearty dish is complemented with fresh toppings like avocado, sour cream, cheese, and salsa, making it a perfect family-friendly meal packed with bold Tex-Mex flavors.
Ingredients
Scale
For the 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, with skin on
- 2 pinches sea salt
For the 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)
- 1 pinch 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, Mexican cheese blend, etc.)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400℉ (200°C). Lightly grease a large baking sheet with non-stick cooking spray and set it aside.
- Cut Potatoes into Wedges: On a chopping board, cut each potato in half lengthwise, then cut each half into halves again, and once more to make eight wedges per potato. Arrange these wedges in a single layer on the prepared baking sheet.
- Season the Wedges: In a small bowl, mix the smoked paprika, ground cumin, garlic powder, chili powder (if using), and olive oil. Pour this mixture over the potato wedges and toss with your hands to coat them evenly.
- Season and Bake: Lightly sprinkle the wedges with sea salt, then bake them in the preheated oven for about 45 minutes or until they are tender inside and crispy outside.
- Prepare Taco Meat – Sauté Vegetables: While the wedges bake, heat cooking oil in a skillet over medium-high heat. Add the diced onion and red bell pepper and cook until the onion becomes transparent. Add crushed garlic and sauté for about 1 minute until fragrant.
- Cook Ground Beef: Add the ground beef mince to the skillet along with smoked paprika and ground cumin. Break up the meat and cook, stirring frequently, until the beef is fully browned and well combined with the spices.
- Add Broth and Simmer: Pour in the beef broth or stock (or water with stock powder), then let it simmer for about 1 minute to meld the flavors. Season with salt and pepper to taste.
- Assemble and Serve: Once the potato wedges are baked, spoon the seasoned taco meat evenly over them. Serve immediately with optional toppings such as green onion, fresh coriander, sour cream, tomato salsa, sweet chili sauce, diced avocado, diced tomatoes, and shredded cheese.
Notes
- For extra crispiness, you can flip the wedges halfway through baking.
- Choose waxy potatoes like Yukon Gold or red potatoes for best texture.
- Adjust chili powder quantity based on your spice preference.
- Use gluten-free stock or broth if preparing for gluten-sensitive diets.
- Leftovers can be stored in the fridge for up to 2 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
