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
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 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.
