Get ready to fall in love with the bold flavors and irresistible textures of this Mexican Beef Wedges Recipe. Crispy, spiced potato wedges are piled high with seasoned ground beef and finished off with fresh, tangy toppings that bring a lively freshness to every bite. This dish is a fantastic way to elevate classic wedges into a vibrant, satisfying meal that’s perfect for sharing with family and friends or simply treating yourself to something special. It’s a beautiful balance of smoky, savory, and creamy that will have you coming back for seconds without hesitation.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet absolutely essential for creating the magic in this Mexican Beef Wedges Recipe. Each item brings its own sparkle—whether it’s adding a smokey punch, a peppery warmth, or that crisp potato base that holds everything together.
- Smoked paprika: Introduces a deep, smoky flavor that’s signature to Mexican-style dishes.
- Ground cumin: Provides earthy warmth, enriching both the wedges and the beef.
- Garlic powder: Delivers a subtle garlicky backdrop without overpowering the dish.
- Chili powder (optional): Offers a gentle kick to brighten up the spice profile.
- Olive oil: Helps crisp up the wedges beautifully and keeps the beef moist.
- Potatoes: The hearty base, with skins left on for added texture and nutrients.
- Sea salt: Essential for bringing out the natural flavors and seasoning carefully.
- Cooking oil: For sautéing the veggies and the beef to perfection.
- Brown onion: Adds natural sweetness and depth as it softens.
- Red bell pepper: Contributes vibrant color and a mild, fruity crunch.
- Garlic cloves: Fresh garlic intensifies the savory notes in the meat.
- Ground beef mince: The star protein, bringing hearty richness to every bite.
- Beef broth or stock (or a broth substitute): Keeps the taco meat juicy and flavorful.
- Salt and pepper: To season everything nicely and balance the flavors.
- Optional toppings: Green onion, fresh coriander, sour cream, tomato salsa, sweet chili sauce, avocado, diced tomatoes, and shredded cheese—each adding fresh, creamy, or tangy layers that make the dish pop.
How to Make Mexican Beef Wedges Recipe
Step 1: Prepare the Potato Wedges
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and give your large baking sheet a light grease with non-stick spray. Cutting potatoes with their skins on into perfect wedges is key here; it keeps the texture rustic and helps them crisp up beautifully in the oven. Once cut, arrange your wedges in a single layer—it makes sure they roast evenly and get that golden crust on the outside.
Step 2: Season and Roast
Mix together smoked paprika, ground cumin, garlic powder, chili powder if you’re using it, and olive oil. This spice oil blend is where all those beautiful Mexican-inspired flavors start to come alive. Toss the potato wedges with this seasoning generously using your hands, ensuring every wedge is well-coated. Sprinkle some sea salt for that perfect seasoning and bake for about 45 minutes, flipping halfway if you like, until they’re tender inside and irresistibly crispy outside.
Step 3: Make the Taco Meat
While the wedges are baking, get your skillet ready with some cooking oil over medium-high heat. Fry diced brown onion and red bell pepper until the onion becomes translucent and soft—this builds natural sweetness and flavor. Add crushed garlic for an aromatic lift just before introducing the ground beef mince. Sprinkle in smoked paprika and cumin again to season the meat. Break apart the beef carefully as it browns so every bit is juicy and full of spice. Pour in your beef broth or stock and let it simmer briefly, enhancing the flavors and moisture. Finish off by seasoning with salt and pepper according to your taste.
Step 4: Assemble and Serve
Once your wedges are out of the oven, spoon generous amounts of the spiced taco meat right over them. The hot meat will slightly melt any cheese you add, while the wedges stay deliciously crisp underneath. Don’t forget the toppings—they turn this dish from simple to spectacular in seconds.
How to Serve Mexican Beef Wedges Recipe
Garnishes
Adding fresh garnishes like finely sliced green onion and coriander brings a herby brightness that cuts through the richness of the beef. A dollop of sour cream adds a luscious, cool creaminess that complements the spicy notes perfectly. Fresh avocado cubes or diced tomatoes introduce a refreshing contrast and extra texture to every mouthful.
Side Dishes
This dish is pretty complete on its own, but if you want to round out the meal, consider a crisp green salad or a simple corn salad with lime dressing—both echo the Mexican theme without overpowering the main event. For a heartier meal, Mexican rice or refried beans are excellent companions that soak up leftover juices and add an extra layer of comfort.
Creative Ways to Present
Serve the Mexican Beef Wedges Recipe on a large platter for casual family-style dining, encouraging everyone to pile on their favorite toppings. Alternatively, create individual portions by plating a handful of wedges topped with meat and garnishes in mini cast iron skillets for a charming presentation that’s perfect for entertaining. For a fun twist, turn it into loaded potato wedge sliders by stacking meat, cheese, and toppings between two wedges like a sandwich.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Beef Wedges can be stored in an airtight container in the refrigerator for up to 3 days. Keep the toppings separate to maintain their freshness and prevent sogginess of the wedges.
Freezing
While the potato wedges and cooked beef freeze well separately, freezing them together with fresh toppings isn’t recommended. To freeze, spread the wedges and taco meat on separate trays or containers to freeze quickly and retain texture, and use within 1 month for best results.
Reheating
For reheating, warm the wedges in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes to regain crispiness. Gently reheat the taco meat in a skillet over low heat or microwave until warm, then assemble and add fresh toppings before serving.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While medium to large potatoes with skins on work best for crispness, Yukon Gold or red potatoes are great alternatives if you prefer a waxier texture. Just adjust the baking time accordingly.
Is this recipe spicy?
This Mexican Beef Wedges Recipe carries mild to medium heat, mainly from the optional chili powder. You can easily tailor the spice level by adjusting or omitting the chili powder to suit your preference.
Can I substitute ground beef with another protein?
Yes! Ground turkey or chicken can be used for a leaner option, and even plant-based mince works wonderfully to keep it vegetarian-friendly while maintaining flavor.
What’s the best way to get the wedges crispy?
Leaving the skins on, using olive oil, and ensuring the wedges are spread out in a single layer on the baking sheet help achieve that crispy exterior. Turning them halfway through baking is also a great tip for even crisping.
Can I prepare parts of this recipe ahead of time?
You can chop vegetables and mix the spice blend in advance, and even cook the taco meat ahead to save time on serving day. Just remember to reheat gently and add fresh toppings when ready to serve.
Final Thoughts
This Mexican Beef Wedges Recipe is truly one of those dishes that feels like a warm hug on a plate—comforting, packed with flavor, and perfectly shareable. Whether it’s a weekend treat or a weeknight crowd-pleaser, the vibrant combination of crispy potatoes, smoky beef, and lively garnishes makes every bite memorable. I encourage you to try this recipe soon and watch it become an instant favorite in your kitchen.
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Mexican Beef Wedges Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
These Mexican Beef Wedges are a flavorful and hearty dish featuring crispy paprika and cumin-coated potato wedges topped with savory ground beef seasoned with traditional Mexican spices. Perfect as a comforting meal or party snack, they are baked to perfection and served with a variety of optional fresh and creamy toppings.
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 Oven and Prepare Baking Sheet: Preheat your oven to 400℉ (200°C) and lightly grease a large baking sheet with non-stick cooking spray to prevent sticking.
- Cut Potatoes into Wedges: On a chopping board, cut each potato in half lengthwise, then cut each half in half again, and then each piece into half once more, resulting in 8 wedges per potato. Arrange the wedges in a single layer on the baking sheet.
- Season Wedges: In a small bowl, mix 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 evenly.
- Salt and Bake Potatoes: Sprinkle the potato wedges with two pinches of sea salt and bake in the preheated oven for 45 minutes, until they are tender 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 and fry until the onion becomes transparent, about 3-4 minutes.
- Add Garlic and Sauté: Add crushed garlic to the skillet and sauté for about 1 minute until fragrant.
- Cook Ground Beef: Add the ground beef mince along with smoked paprika and ground cumin. Break up the meat with a spatula and cook until the beef is browned and cooked through.
- Add Broth and Simmer: Pour in the beef broth or stock and let it simmer for about 1 minute to combine the flavors. Season with salt and pepper to taste.
- Assemble and Serve: Once the potato wedges are baked, spoon the seasoned Taco meat evenly over them. Serve immediately with optional toppings such as finely sliced green onions, chopped fresh coriander, sour cream, tomato salsa or sweet chili sauce, diced avocado, diced tomatoes, and shredded cheese.
Notes
- Leaving the potato skins on adds extra texture and nutrients.
- The chili powder in the wedges is optional and can be adjusted to your heat preference.
- Use beef broth or stock for richer flavor, or substitute water with stock powder if preferred.
- Toppings are optional and can be customized or omitted based on dietary preferences.
- For extra crispiness, flip the wedges halfway through baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
