If you’re craving a dish that bursts with bold flavors and satisfying textures, you’ve got to try this Mexican Beef Wedges Recipe. It’s a playful twist on classic loaded fries, transforming simple potato wedges into a vibrant feast topped with spiced, juicy ground beef. The combination of smoky paprika, earthy cumin, and fresh toppings creates a mouthwatering experience that’s perfect for family dinners, casual get-togethers, or anytime you want to impress with minimal fuss. Trust me, these Mexican Beef Wedges will quickly become a go-to comfort food favorite in your kitchen.
Ingredients You’ll Need
This recipe keeps things wonderfully simple yet packs an incredible flavor punch. Each ingredient plays an essential role—whether it’s adding color, aroma, or that irresistible crispiness to your wedges or seasoning the meat to perfection.
- Smoked paprika: Gives both the wedges and meat a rich, smoky depth that defines the dish.
- Ground cumin: Adds a warm, earthy note that complements the beef beautifully.
- Garlic powder: Brings subtle pungency without overpowering the other spices.
- Chili powder (optional): Provides a gentle heat for those who want an extra kick.
- Olive oil: Essential for coating the wedges and ensuring a crispy exterior.
- Potatoes: The foundation of the dish—choose medium to large with skin on for hearty wedges.
- Sea salt: Enhances natural flavors and balances the seasoning beautifully.
- Cooking oil: Used to sauté the veggies and brown the meat evenly.
- Brown onion and red bell pepper: Create a sweet and savory base for the taco meat.
- Garlic cloves: Fresh crushed garlic add an aromatic lift that’s irresistible.
- Ground beef mince: The star protein, bringing juiciness and richness to every bite.
- Beef broth or stock: Keeps the taco meat moist and flavorful as it simmers.
- Salt and pepper: The classic finishing touch to seasoning perfection.
- Optional toppings: Such as green onion, coriander, sour cream, avocado, tomato salsa, sweet chili sauce, diced tomatoes, and shredded cheese to personalize your dish.
How to Make Mexican Beef Wedges Recipe
Step 1: Prep the Oven and Potatoes
Start by heating your oven to 400℉ (200°C). This ensures it’s at the perfect roasting temperature to get those potato wedges crispy on the outside while staying fluffy inside. Lightly grease a large baking tray or line it with parchment paper for easy cleanup. Then, cut your washed potatoes into eighths—this size is just right for roasting evenly and offering a substantial bite.
Step 2: Season and Toss the Wedges
Mix the smoked paprika, cumin, garlic powder, chili powder (if using), and olive oil in a small bowl to create a vibrant spice blend. Drizzle this lovingly over the potatoes and toss gently with your hands until each wedge is coated in a glowing red-orange hue. A few pinches of sea salt will bring out all the natural starchiness and flavor from the potatoes before they head into the oven.
Step 3: Bake Until Crisp and Tender
Place the seasoned wedges in a single layer on your baking tray and slide them into the oven. Roast for about 45 minutes, turning halfway through if you like, until the wedges develop golden-brown edges and a tender center. The aroma at this point is already enough to make your mouth water.
Step 4: Cook the Taco Meat
While the wedges work their magic in the oven, heat your cooking oil in a large skillet over medium-high heat. Toss in diced onion and red bell pepper, cooking until the onion turns translucent and sweetly fragrant. Add crushed garlic and sauté briefly to unlock its essence—just about a minute is perfect. Next, add the ground beef mince along with the smoked paprika and cumin. Use a wooden spoon to break the meat into crumbles, stirring until it browns beautifully with those spices deeply infused.
Step 5: Simmer with Broth and Season
Pour in beef broth or your mix of water and stock powder to keep the meat mixture juicy and rich. Let it simmer for a minute so all the flavors meld together wholly. Finish by seasoning with enough salt and pepper to taste. This taco meat is the heart of the dish, so balancing the seasoning well is key.
Step 6: Assemble and Serve
Once your wedges are perfectly baked, spoon the delectable taco meat evenly over them. Serve these loaded beauties immediately, enticing your guests or family with a colorful array of optional toppings like finely sliced green onions, fresh coriander, a dollop of sour cream, creamy diced avocado, tangy tomato salsa or sweet chili sauce, juicy diced tomatoes, and a generous sprinkling of shredded cheese. Each bite delivers an exciting medley of textures and flavors.
How to Serve Mexican Beef Wedges Recipe
Garnishes
Toppings turn this dish from delicious to unforgettable. Crisp green onions add a mild sharpness while fresh coriander provides herbaceous brightness. Creamy sour cream cools down the spices and balances richness, and diced avocado offers buttery texture. Shredded cheese melts into the warm meat and wedges, pulling everything together with cheesy goodness. Don’t skip tomato salsa or sweet chili sauce for that vibrant, zesty finish.
Side Dishes
Though this recipe makes a hearty meal on its own, pairing Mexican Beef Wedges with a fresh garden salad or a light corn and black bean salsa can add a refreshing contrast. If you’re in the mood for something more indulgent, creamy guacamole or a side of crisp tortilla chips complements the flavors wonderfully.
Creative Ways to Present
Looking to wow your friends? Serve Mexican Beef Wedges Recipe on a large platter with toppings in small bowls so everyone can customize their own. Alternatively, layer the wedges and meat in individual baking dishes, sprinkle cheese on top, and grill briefly for a bubbly finish. For a fun twist, try wrapping some loaded wedges inside warm tortillas for instant taco-inspired bites.
Make Ahead and Storage
Storing Leftovers
After enjoying your Mexican Beef Wedges, store any leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the toppings separate from the wedges helps maintain their crispness and texture when reheated.
Freezing
You can freeze cooked potato wedges and taco meat separately. Spread the wedges on a baking tray and freeze until solid before transferring to freezer bags to prevent clumping. Store the taco meat in portioned freezer containers. Both can last up to 2 months frozen for convenience.
Reheating
To reheat, place the wedges on a baking sheet and warm in the oven at 375℉ (190°C) until crispy and heated through—about 10 to 15 minutes. Warm the meat gently on the stovetop or microwave, then assemble fresh with your favorite toppings to bring the flavors back to life.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes bring a natural sweetness that pairs beautifully with the spices in this recipe, offering a delicious variation.
Is this recipe suitable for gluten-free diets?
Yes, it’s naturally gluten-free as long as you use gluten-free broth or stock and check that your toppings don’t contain gluten.
Can I make this recipe vegetarian?
For a vegetarian twist, swap the ground beef with cooked lentils, crumbled tofu, or plant-based meat alternatives seasoned similarly.
What can I use if I don’t have smoked paprika?
If smoked paprika isn’t on hand, regular paprika with a pinch of cumin and a small amount of chili powder can mimic the smoky flavor fairly well.
How spicy is the Mexican Beef Wedges Recipe?
The level of spice is mild and customizable. Chili powder is optional, so you can easily adjust to your preferred heat level by adding more or less to the seasoning.
Final Thoughts
This Mexican Beef Wedges Recipe is a joyous celebration of simple ingredients transformed into a flavor-packed meal that everyone will love. Its hands-on approach is fun, satisfying, and perfect for sharing stories around the table. I encourage you to gather your favorite toppings, fire up the oven, and see just how quickly this dish becomes a beloved classic in your home.
Print
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 are a hearty and flavorful dish featuring crispy oven-baked potato wedges seasoned with smoky spices and topped with savory taco-spiced ground beef. Perfect for a family meal, this recipe combines the satisfying crunch of seasoned potatoes with the rich, spiced beef filling and optional fresh toppings like avocado, sour cream, and cheese to create a delicious Tex-Mex inspired comfort food.
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 potatoes, scrubbed and washed, skin left 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 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 the oven: Preheat your oven to 400℉ (200°C) and lightly grease a large baking sheet with non-stick cooking spray. Set aside.
- Prepare potato wedges: On a chopping board, cut each potato in half lengthwise, then cut each half into quarters so you have eight wedges per potato. Arrange the wedges in a single layer on the prepared baking sheet.
- Season the wedges: In a small bowl, combine smoked paprika, ground cumin, garlic powder, optional chili powder, and olive oil. Pour this mixture over the potato wedges and toss well using your hands to coat evenly.
- Bake the wedges: Season the coated wedges with a couple of pinches of sea salt and bake in the oven for 45 minutes until they are tender on the inside and crisp on the outside.
- Cook the taco meat: While the wedges are baking, heat the cooking oil in a skillet over medium-high heat. Add diced onion and red bell pepper and cook until the onion turns transparent. Add crushed garlic and sauté for about 1 minute until fragrant.
- Add the beef and spices: Add the ground beef mince to the skillet along with smoked paprika and ground cumin. Break up the meat with a spoon and cook until browned and well combined with the spices and vegetables.
- Simmer with broth: Pour in the beef broth or stock (or water with stock powder), stir well, and let it simmer for about 1 minute. Season with salt and pepper to taste.
- Serve: Once the wedges are done, remove from the oven and spoon the taco meat evenly over the hot wedges. Serve immediately with optional toppings such as green onion, fresh coriander, sour cream, tomato salsa or sweet chili sauce, diced avocado, diced tomatoes, and shredded cheese.
Notes
- You can leave the chili powder out if you prefer a milder dish.
- Leaving the skin on the potatoes adds texture and nutrients.
- Use any combination of shredded cheese to suit your taste preference.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based mince alternative.
- Adjust seasoning to your preference, especially salt and chili levels.
