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close up of mexican beef wedges
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4.50 from 6 votes

Mexican Beef Wedges

Smokey Mexican Beef Wedges are full of Mexican flavour! Crispy wedges topped with Mexican Taco beef mince are a huge family hit over here!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Lunch, Snack
Cuisine: Mexican
Keyword: Baked potato wedges, Mexican Beef Wedges
Servings: 6 people
Author: Karina Carrel

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, leave skin on
  • 2 pinches sea salt

Taco Meat:

  • 2 tablespoons cooking oil
  • 1 medium brown onion diced
  • 1 medium red bell pepper / bell capsicum, 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 1/4 cup water mixed with 1 teaspoon Vegeta or beef stock powder
  • 1 pinch salt and pepper, to taste

To Serve (Optional. Use what you like):

  • 2 stems green onion/scallions finely sliced
  • ¼ cup fresh coriander finely chopped
  • 2 tablespoons Sour Cream
  • Tomato Salsa OR Sweet Chilli Sauce
  • 1 avocado peeled and diced
  • diced tomatoes
  • shredded cheese cheddar, Monterey Jack, mozzarella cheese, Mexican cheese blend, etc
US - Metric

Instructions

Wedges:

  • Preheat oven to 400℉ | 200°C. Lightly grease a large baking sheet or tray with non-stick cooking oil spray. Set aside.
  • On a chopping board, cut each potato in half lengthways, then cut each half in half again, and then each piece in half again so you end up with 8 wedges. Arrange in a single layer on prepared baking sheet or tray.
  • Combine paprika, cumin, garlic powder, chili powder and olive oil in a small bowl. Pour over the oil/spices mix and toss the wedges well with your hands.
  • Season with salt and bake for 45 minutes until tender and crisp.

While the wedges are baking, make your Taco meat:

  • Heat oil in a skillet over medium-high heat. Fry the onion ad red peppers / capsicum until onion is transparent. Add in the garlic and saute until garlic is fragrant (a further minute or so).
  • Add the meat, paprika and cumin. Cook while breaking up the meat with the end of your spoon, mixing all of the flavours together, until the meat is browned. Add the beef broth or stock and simmer for a minute. Season with salt and pepper.
  • Once the wedges are done, spoon the Taco meat over them and serve immediately with any of the following optional toppings: green onion/scallions, fresh coriander, a dollop of sour cream, tomato salsa OR sweet chilli sauce, avocado, tomatoes and cheese.

Notes

Nutrition calculated for one serving and excluding topping options.

Nutrition

Calories: 450kcal | Carbohydrates: 43g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 245mg | Potassium: 1.303mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1.561IU | Vitamin C: 69mg | Calcium: 61mg | Iron: 5mg