If you are craving a dish that bursts with vibrant flavors and satisfying textures, this Mexican Beef Wedges Recipe is just what you need. Imagine crispy, smoky-spiced potato wedges piled high and topped with savory, perfectly seasoned taco beef, creating a harmonious combination that’s both comforting and exciting. This recipe is a total crowd-pleaser, effortlessly combining simple ingredients into a feast that feels like a warm hug from your favorite Mexican dinner spot.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet absolutely essential to bring out the authentic taste and rustic texture of the dish. Each element, from the smoked paprika to the fresh coriander, works beautifully together to create layers of flavor and vibrant color.
- Smoked paprika: Adds a rich, smoky depth that makes the wedges irresistibly flavorful.
- Ground cumin: Introduces a warm, earthy tone that is crucial for the taco meat.
- Garlic powder: Boosts the savory notes without overpowering the dish.
- Chili powder (optional): Offers a gentle kick of heat for those who enjoy a bit of spice.
- Olive oil: Helps crisp up the potato wedges while keeping them golden and moist inside.
- Potatoes (medium or large, skin on): The star ingredient providing hearty texture and a satisfying bite.
- Sea salt: Enhances all the other flavors and balances the seasoning perfectly.
- Cooking oil: For sautéing the beef and veggies to golden perfection.
- Brown onion: Adds sweetness and depth to the taco meat.
- Red bell pepper: Brings a lovely crisp texture and bright color.
- Garlic cloves: Fresh garlic elevates the taco meat with its fragrant punch.
- Ground beef mince: Provides that hearty, meaty base for the topping.
- Beef broth or stock (or substitute): Keeps the taco meat juicy and flavorful while simmering.
- Salt and pepper: To season the taco meat tastefully.
- Green onions/scallions: Lightly sliced for a fresh, zesty garnish.
- Fresh coriander: Adds a burst of herbal brightness as garnish.
- Sour cream: Creamy, cooling goodness to balance the spices.
- Tomato salsa or sweet chili sauce: Provides an optional tangy or sweet contrast.
- Avocado: Creamy diced cubes for richness and texture contrast.
- Diced tomatoes: Fresh burst of juiciness in every bite.
- Shredded cheese: Melted on top for gooey, cheesy decadence.
How to Make Mexican Beef Wedges Recipe
Step 1: Prepare Your Oven and Potatoes
Start by preheating your oven to 400℉ (200°C). Lightly grease a large baking sheet so your wedges won’t stick and will crisp up nicely. Then, cut each washed potato into 8 wedges – this size keeps them tender inside while allowing the edges to get beautifully crisp.
Step 2: Season and Bake the Wedges
Mix smoked paprika, ground cumin, garlic powder, optional chili powder, and olive oil in a bowl. Drizzle this vibrant mixture over the potato wedges and toss well, making sure each wedge is coated with the smoky, spiced oil. Sprinkle with sea salt before arranging them on the baking sheet in a single layer. Bake for about 45 minutes until they’re tender inside and tantalizingly crisp outside.
Step 3: Make the Taco Meat
While the wedges bake, heat your cooking oil in a skillet over medium-high heat. Sauté diced onion and red bell pepper until the onion becomes transparent and sweet. Add crushed garlic and cook for another minute to release that irresistible aroma. Then add the ground beef, smoked paprika, and cumin. Break it up and cook until browned all over.
Step 4: Simmer and Season
Pour in the beef broth or stock, letting the mixture simmer briefly. This keeps the meat moist and flavorful. Season with salt and pepper to taste, stirring well. Let those wonderful spices and savory juices meld together into a deliciously rich taco beef topping.
Step 5: Assemble and Serve
Once your wedges are golden and cooked through, pile the taco meat generously over them. Then gather your optional toppings like fresh coriander, green onions, sour cream, and cheese to create an irresistible plate loaded with flavor, texture, and fun.
How to Serve Mexican Beef Wedges Recipe
Garnishes
Sprinkle finely sliced green onions and freshly chopped coriander on top for a bright, fresh finish that lifts the savory richness. A dollop of sour cream adds cool creaminess, balancing out the spices, while diced avocado brings smoothness and a buttery texture. If you love a bit of tang or sweetness, try some tomato salsa or sweet chili sauce on the side.
Side Dishes
This dish pairs wonderfully with simple, fresh sides like a crisp green salad or homemade guacamole. For a heartier meal, consider adding Mexican rice or refried beans. These sides complement the bold flavors of the beef and wedges without overshadowing them.
Creative Ways to Present
For a fun twist, serve the Mexican Beef Wedges Recipe as a loaded platter where everyone can customize their own plate with toppings. You can also turn it into a casual party dish by offering mini servings in taco shells or tortillas, letting guests assemble tacos with the beef and wedges inside.
Make Ahead and Storage
Storing Leftovers
Store any leftover beef and wedges in an airtight container in the refrigerator for up to 3 days. Keep the toppings separate to maintain freshness and texture.
Freezing
The seasoned wedges and taco meat both freeze well. Place cooled portions in freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To keep the wedges crispy, reheat them in a hot oven or air fryer rather than the microwave. The taco meat reheats beautifully on the stove or in the microwave—just warm gently to keep it juicy and tender.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the ground beef for lentils, cooked black beans, or a plant-based mince substitute, and season just as you would the beef. You’ll still get all the delicious flavors and textures.
What potatoes are best for this recipe?
Medium to large potatoes with the skin on work best, such as Yukon Gold or red potatoes. Their naturally creamy interior contrasts perfectly with the crisp edges once baked.
Is this recipe spicy?
The recipe includes chili powder as optional, so you can control the level of heat. Without it, the dish is flavorful but mild. Add extra chili or hot sauce for more spice if you like.
Can I make this recipe gluten-free?
Yes! All ingredients in this recipe are naturally gluten-free as long as you use a gluten-free beef broth or stock and verify your seasoning blends.
What can I substitute for sour cream?
You can use Greek yogurt as a healthier alternative that still adds creaminess and tang, or try a dairy-free sour cream if you’re avoiding dairy.
Final Thoughts
I hope you are as excited as I am to dive into this Mexican Beef Wedges Recipe. It’s one of those dishes that feels both casual and special, perfect for sharing with friends or family on any night of the week. The perfect balance of smoky, savory, and fresh flavors keeps everyone coming back for more — so don’t wait to try making it yourself!
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Mexican Beef Wedges Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Beef Wedges combine crispy, flavorful spiced potato wedges with savory taco-seasoned ground beef. Baked to perfection and topped with your choice of fresh and creamy Mexican-inspired toppings like avocado, sour cream, and cheese, this dish makes a hearty and satisfying meal perfect for casual dinners or game-day snacking.
Ingredients
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
- 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 and Prepare Wedges: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with non-stick cooking spray and set it aside.
- Cut Potatoes: On a chopping board, cut each potato lengthwise in half, then cut each half in half again, and once more so that you have 8 wedges from each potato. Arrange the potato wedges on the baking sheet in a single layer.
- Season Wedges: In a small bowl, combine smoked paprika, ground cumin, garlic powder, chili powder (if using), and olive oil. Pour this mixture over the potato wedges and toss well with your hands to coat them evenly.
- Bake Wedges: Season the wedges with sea salt and bake in the preheated oven for 45 minutes, or until the wedges are tender on the inside and crisp on the outside.
- Prepare Taco Meat Base: While the wedges bake, heat cooking oil in a skillet over medium-high heat. Add diced onion and red bell pepper, frying until the onion becomes transparent.
- Add Garlic: Add crushed garlic to the skillet and sauté for about 1 minute until fragrant.
- Cook Ground Beef: Add the ground beef to the skillet along with smoked paprika and ground cumin. Break up the meat and cook until browned and fully cooked, thoroughly mixing the spices into the meat.
- Simmer: Pour in the beef broth or stock and allow the mixture to simmer for about 1 minute. Season with salt and pepper to taste.
- Assemble and Serve: Once the potato wedges are baked, spoon the taco meat over the wedges. Serve immediately with optional toppings such as finely sliced green onions, fresh coriander, sour cream, tomato salsa or sweet chili sauce, diced avocado, diced tomatoes, and shredded cheese.
Notes
- You can leave the skin on the potatoes for added texture and nutrients.
- Adjust the chili powder amount or omit it for less heat.
- For a vegetarian option, swap ground beef with plant-based mince or textured vegetable protein.
- Use different cheeses depending on your preference for melting quality and flavor.
- Potatoes can be parboiled briefly to reduce baking time.
- Make the taco meat a day ahead for quicker assembly at mealtime.
