Description
These Mexican Beef Wedges are a delicious fusion dish featuring crispy spiced potato wedges topped with savory seasoned ground beef taco meat. Baked to perfection and loaded with flavorful Mexican spices like smoked paprika, cumin, and garlic powder, this hearty meal is perfect for family dinners or casual gatherings. Served with optional fresh toppings such as avocado, sour cream, salsa, and shredded cheese, these wedges bring vibrant, comforting flavors to your table.
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, left with 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
- 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: Preheat your oven to 400℉ (200°C). Lightly grease a large baking sheet with non-stick cooking spray to prevent sticking and set it aside for preparing the wedges.
- Prepare Potato Wedges: On a chopping board, cut each potato in half lengthways, then cut each half into halves again, and then cut each piece once more to create 8 wedges per potato. Arrange these wedges evenly on the prepared baking sheet in a single layer.
- Season Wedges: In a small bowl, combine the smoked paprika, ground cumin, garlic powder, optional chili powder, and olive oil. Pour this spice mixture over the potato wedges and toss well by hand to ensure every wedge is evenly coated with the flavorful oil and spices.
- Bake Wedges: Sprinkle the seasoned wedges with sea salt and place the baking sheet in the preheated oven. Bake for approximately 45 minutes until wedges are tender on the inside and crisp on the outside.
- Prepare Taco Meat: While the wedges are baking, heat cooking oil in a skillet over medium-high heat. Add diced onion and red bell pepper and fry until the onion is translucent and soft. Add crushed garlic and sauté for about one 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 with a spatula and cook until browned evenly and fully cooked through, ensuring the spices combine well into the meat.
- Simmer Meat with Broth: Pour in the beef broth or stock (or the water and stock powder mixture). Allow the mixture to simmer for another minute to meld flavors. Season with salt and pepper according to your taste.
- Assemble and Serve: Once the wedges are baked and golden, spoon the hot taco meat evenly over the wedges. Serve immediately garnished with optional toppings such as green onions, fresh coriander, sour cream, tomato salsa, sweet chili sauce, avocado, diced tomatoes, and shredded cheese.
Notes
- Leaving the potato skin on adds extra texture and nutrients.
- Adjust chili powder quantity or omit based on your preferred spice level.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer extra crispy wedges, flip them halfway through baking.
- Optional toppings can be customized to your taste or dietary needs.
- Save leftovers separately to keep wedges from becoming soggy when reheated.
