Smokey Mexican Beef Wedges

A skillet of Mexican Wedges is the kind of dish that lands on the table and disappears before you even sit down. The magic is in the contrast. You get perfectly crisped Mexican potato wedges piled high with seasoned taco beef, cool sour cream, juicy tomatoes, creamy avocado and all your favorite toppings layered in every bite.

What makes this Mexican wedges recipe stand out is how effortless it is. Everything cooks quickly, the flavors are bold without being complicated and the whole pan feels like a fun, build-your-own meal. It is comfort food you can dress up or keep simple. It is also the easiest way to turn humble potatoes into irresistible Mexican loaded wedges that everyone will fight over.

• What Makes This Recipe So Good
• What Goes Into Mexican Wedges
• How To Make Mexican Wedges
• Tips For Making Mexican Wedges
• Recipe FAQ’s
• Mexican Beef Wedges Recipe

What Makes This Recipe So Good

These Mexican Wedges work because the method gives you the crispiest base without fuss. The potatoes roast until golden, then get topped with juicy taco beef, fresh vegetables and creamy finishes that create layers of texture in every bite. It feels indulgent yet comes together with simple steps and pantry staples.

This Mexican wedges recipe is also easy to customize. You can load it with extra cheese, add heat, keep it lighter or build a full platter for sharing. No matter how you assemble them, these Mexican potato wedges always deliver the bold, satisfying flavor that makes Mexican loaded wedges impossible to resist.

What Goes Into Mexican Wedges

These Mexican Wedges come together with simple spices and fresh toppings. Here are the four ingredients that make the biggest impact.

• Smoked Paprika: This gives the wedges and taco meat their deep color and warm, rounded flavor. It also adds that subtle smokiness that makes the dish taste richer without extra steps.
• Ground Cumin: Essential for both the potatoes and the beef. It brings that distinct earthy backbone that defines classic Mexican seasoning.
• Ground Beef Mince: The protein base that turns these Mexican potato wedges into a full meal. It soaks up the spices and broth so every spoonful is juicy and flavorful.
• Olive Oil: Helps the wedges crisp properly in the oven. It creates the golden exterior that holds up under all the toppings in your Mexican loaded wedges.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Mexican Wedges

1. Prep the Oven: Preheat the oven to 400℉ or 200°C and lightly grease a large baking tray to get it ready for the potatoes.

1. Cut the Potatoes: Slice each potato into eight even wedges and spread them out in a single layer on the prepared tray.

1. Mix Seasoning: Combine the paprika, cumin, garlic powder, chili powder and olive oil in a bowl until it forms a smooth spice mixture.

1. Coat the Wedges: Pour the seasoning over the potatoes and toss with your hands until every wedge is evenly coated.

1. Bake the Potatoes: Sprinkle with salt and bake for about forty five minutes until the wedges are golden, tender inside and crisp on the outside.

1. Cook Aromatics: While potatoes bake, heat oil in a skillet over medium high and sauté the onion and pepper until softened, then add garlic and cook until fragrant.

1. Brown the Beef: Add the ground beef along with the smoked paprika and cumin, break it apart as it cooks, pour in the broth, simmer briefly, and season with salt and pepper.

1. Assemble and Serve: Spoon the hot taco meat over the crisp wedges and finish with your favorite toppings like sour cream, avocado, tomatoes, cheese, scallions or coriander.

For a comforting and satisfying meal, pair these Mexican Wedges with Beef and Pumpkin Shepherd’s Pie . The rich taco meat and crispy potatoes balance beautifully with the creamy pumpkin topping. You can also add Caprese Crostini With Grilled Avocado for a fresh, bright contrast that lightens the whole plate.

If you want a sweet finish, Nutella Stuffed Deep Dish Gingerbread Cookie makes an unexpected dessert pairing that works surprisingly well. The warm spices and molten Nutella offer a cozy counterpoint to the bold, savory flavors of the wedges and round out the meal perfectly. More Mexican flavour? These Enchiladas Verdes are the missing key to complete your table.

Tips For Making Mexican Wedges

• Cut the potatoes into even wedges so they cook at the same rate. I always take an extra second to check the sizes because it really does make them crisp better.
• Make sure every wedge is coated in the spice mixture. Your hands are the best tool here and give the potatoes that deep color and flavor you want.
• Flip the wedges halfway through baking if you love extra crisp edges. I never skip this because it gives you that perfect crunch.
• Let the taco meat simmer with the broth for a minute or two. It pulls the spices together and keeps everything juicy.

Yes, but add it toward the end of baking so it melts without burning. You can also finish with extra cheese on top after adding the taco meat.

You can bake the wedges earlier in the day and reheat them in a hot oven to crisp them back up. Add the toppings only when you are ready to serve.

Make sure the potatoes are dried well before tossing them in the seasoning. A little extra spacing on the tray also helps them crisp instead of steam.

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IngredientsUSMetric1x2x3x

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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Mexican Beef Wedges

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

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

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