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
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) 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
