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.)

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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.