Description
These Mexican Beef Wedges are a flavorful, satisfying dish featuring crispy oven-baked spiced potato wedges topped with smoky, seasoned ground beef taco meat. Perfect for a casual dinner or a party platter, they combine easy-to-make oven-roasted potatoes with a quick stovetop meat filling and a variety of fresh, tangy toppings to customize to your taste.
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), 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 and Prepare Baking Sheet: Preheat your oven to 400℉ (200°C). Lightly grease a large baking sheet with non-stick cooking spray and set it aside for the potato wedges.
- Cut Potatoes into Wedges: On a chopping board, cut each medium potato in half lengthwise, then cut each half into two, and then into two again, resulting in 8 wedges per potato. Arrange all the wedges in a single layer on the prepared baking sheet.
- Mix and Toss Spices with Potatoes: 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.
- Season and Bake Wedges: Sprinkle the potatoes with 2 pinches of sea salt, then place the baking sheet in the oven and bake for 45 minutes or until the wedges are tender inside and crisp on the outside.
- Cook Taco Meat – Sauté Vegetables: While the wedges bake, heat 2 tablespoons of cooking oil in a skillet over medium-high heat. Add diced onion and red bell pepper; cook, stirring occasionally, until the onion becomes transparent.
- Add Garlic and Sauté: Add crushed garlic cloves to the skillet and sauté for about 1 minute until fragrant.
- Cook Ground Beef with Spices: Add the ground beef mince to the skillet along with smoked paprika and ground cumin. Use a spatula to break up the meat and mix all the flavors thoroughly as you cook until the meat is browned evenly.
- Add Broth and Simmer: Pour in the beef broth or stock, stir well, and let it simmer for one more minute to meld the flavors. Season with salt and pepper to taste.
- Assemble and Serve: Once the wedges are roasted, spoon the taco meat over them while still hot. Serve immediately with optional toppings such as sliced green onion, fresh coriander, sour cream, tomato salsa or sweet chili sauce, diced avocado, diced tomatoes, and shredded cheese for a customizable and delicious meal.
Notes
- Leave the potato skin on for extra texture and nutrients.
- Chili powder is optional and can be adjusted for preferred heat level.
- Broth or stock adds depth but can be substituted with water and stock powder if needed.
- Feel free to swap the ground beef with ground turkey or a plant-based mince for variation.
- For crispier wedges, make sure they are arranged in a single layer without overlapping on the baking sheet.
- Use a non-stick spray or brush the baking sheet with a little oil to prevent sticking.
- Customize toppings to your liking for added freshness and flavor.
