Name: Mexican Beef Wedges
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
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, 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):; 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.)

Description

Smokey Mexican Beef Wedges are full of Mexican flavor! Crispy wedges topped with Mexican Taco beef mince make a family-favorite meal.

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, 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):
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.)

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Instructions

Preheat oven to 400℉ | 200°C. Lightly grease a large baking sheet with non-stick cooking 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 on the baking sheet in a single layer.
Combine paprika, cumin, garlic powder, chili powder, and olive oil in a small bowl. Pour over the potatoes 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 and red bell peppers until the onion is transparent. Add garlic and sauté until fragrant (about 1 minute).
Add the ground beef, along with paprika and cumin. Break up the meat while cooking and mixing all the flavors together, until the meat is browned.
Add beef broth or stock and simmer for another minute. Season with salt and pepper to taste.
Once the wedges are baked, spoon the Taco meat over them and serve immediately with optional toppings such as green onion, fresh coriander, sour cream, tomato salsa, sweet chili sauce, avocado, diced tomatoes, and shredded cheese.

Notes

Chili powder is optional and can be adjusted based on your spice tolerance.
Use any type of cheese blend you prefer for the topping.
For an extra layer of flavor, garnish with green onions and fresh coriander.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 3g
Sodium: 680mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Carbohydrates: 33g
Fiber: 5g
Protein: 21g
Cholesterol: 65mg