If you’re looking for a dish that’s equal parts comforting, crave-worthy, and downright fun to eat, Mexican Beef Wedges will quickly become your new obsession. Imagine golden, crispy potato wedges loaded with savory, spiced beef, melted cheddar, and all your favorite taco toppings—basically a fiesta on a platter! Whether you’re feeding a crowd on game day or spicing up a weeknight dinner, this recipe brings bold Mexican-American flavors together in a way that’s hearty, satisfying, and totally irresistible.
Ingredients You’ll Need
Mexican Beef Wedges are built on simple pantry staples that each play a delicious role. These ingredients don’t just add flavor—they create the perfect balance of textures, colors, and aromas that make every bite pop.
- Russet potatoes: Their starchy texture gets super crisp in the oven and holds up beautifully under all the toppings.
- Olive oil: Helps those potato wedges get golden and crisp, plus adds a subtle richness.
- Chili powder: Brings warmth and that signature Mexican kick to the seasoning blend.
- Smoked paprika: Adds a gentle smokiness that makes the potatoes extra savory.
- Garlic powder: Infuses the wedges with a deep, aromatic flavor without any fuss.
- Salt: Essential for bringing out the natural flavors of the potatoes and beef.
- Black pepper: Offers just the right amount of sharpness and balance.
- Ground beef: The heart of the topping—rich, flavorful, and filling. You can easily swap for turkey or veggie crumbles.
- Diced onion: Adds sweetness and depth to the beef mixture.
- Taco seasoning: Packs in tons of bold, zesty flavor quickly and easily.
- Water: Helps the taco seasoning blend and coat the beef evenly.
- Shredded cheddar cheese: Melts into gooey perfection, holding everything together.
- Salsa: Adds brightness and tang, plus a pop of color on top.
- Sliced black olives (optional): For a briny, salty contrast—totally up to you!
- Chopped green onions, sour cream, and jalapeños (optional): The perfect final flourish for freshness and a little heat.
How to Make Mexican Beef Wedges
Step 1: Prep and Season the Potatoes
Start by preheating your oven to 425°F (220°C). While that heats up, grab your russet potatoes and cut them into thick, hearty wedges—think the kind you want to really sink your teeth into! Toss the wedges in olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. This simple spice blend transforms ordinary potatoes into tender, crispy flavor bombs. Spread the seasoned wedges on a baking sheet in a single layer so they roast up evenly and get wonderfully golden.
Step 2: Bake the Potato Wedges
Slide your tray of seasoned potato wedges into the hot oven. Bake them for 35 to 40 minutes, flipping each wedge halfway through to ensure every side gets that irresistible crunch. They’re ready when they’re deeply golden and crisp on the outside, but fluffy in the middle—a texture match made in heaven for Mexican Beef Wedges.
Step 3: Cook the Savory Beef Topping
While the potatoes work their magic, heat a skillet over medium heat and add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, stirring occasionally to break up the meat. Drain off any excess fat—this keeps your wedges from getting greasy—then sprinkle in the taco seasoning and pour in the water. Let it simmer for a few minutes until the beef is coated in a rich, thick sauce that’s loaded with flavor.
Step 4: Assemble and Top the Wedges
Once your potato wedges are crispy and beautiful, transfer them to a platter or keep them right on the baking sheet. Spoon the seasoned beef mixture generously over the top, then scatter on the shredded cheddar cheese—don’t be shy! Add dollops of salsa and, if you like, a sprinkle of black olives for a salty, briny kick. Pop the tray back in the oven for about 5 minutes, just until the cheese gets melty and irresistible.
Step 5: Add Fresh Toppings and Serve
Pull your loaded Mexican Beef Wedges out of the oven and get ready to finish them off with a flourish. Sprinkle on chopped green onions for freshness, and if you love a little kick, add some slices of jalapeño. A dollop of sour cream is the cooling, creamy touch that ties it all together. Serve immediately while everything is hot, gooey, and at its absolute best.
How to Serve Mexican Beef Wedges
Garnishes
The finishing touches are what make Mexican Beef Wedges truly pop. Go big with a handful of chopped green onions for color and freshness, a scoop of sour cream for cool creaminess, and a few slices of jalapeño for those who like it spicy. Don’t forget a sprinkle of extra cheese or a dash of hot sauce if you’re feeling bold!
Side Dishes
While these wedges are hearty enough to stand alone, they pair beautifully with simple sides. A crisp green salad, tangy coleslaw, or even some Mexican street corn (elote) make for a festive, well-rounded meal. If you’re throwing a party, add a bowl of tortilla chips and guac to keep the theme going strong.
Creative Ways to Present
For a fun twist, serve Mexican Beef Wedges in a cast-iron skillet or on a wooden platter straight from the oven—it’s a real showstopper! Or, try portioning them into individual baskets lined with parchment for a pub-style vibe. If you’re hosting, set up a wedge bar with all the toppings and let guests build their own creations.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), transfer the cooled Mexican Beef Wedges to an airtight container and pop them in the fridge. They’ll keep well for up to 3 days, making them perfect for next-day lunches or quick snacks.
Freezing
You can freeze the cooked beef topping separately for up to 2 months. For the wedges, freeze them in a single layer on a baking sheet before transferring to a bag or container. This helps them stay crisp when reheated.
Reheating
To recapture that fresh-from-the-oven magic, reheat Mexican Beef Wedges in the oven at 400°F until hot and crispy—about 10 minutes should do it. Skip the microwave if you can, as it tends to make the potatoes a bit soggy.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes add a lovely sweetness and their texture works great for Mexican Beef Wedges. Just keep an eye on them as they might cook a little faster than regular potatoes.
Is there a vegetarian version of Mexican Beef Wedges?
Yes, you can easily swap the ground beef for plant-based crumbles or even spiced black beans. The result is just as satisfying and perfect for vegetarians or anyone looking to eat a bit lighter.
What’s the best cheese to use?
Cheddar is classic, but Monterey Jack or a Mexican blend cheese melt beautifully and add tons of flavor. Feel free to mix and match based on what you love or have on hand.
Can I make Mexican Beef Wedges ahead of time?
You can prepare the beef mixture and chop the toppings ahead. Bake the potatoes fresh for the best crunch, then assemble and melt the cheese just before serving for maximum deliciousness.
How can I make these spicier?
Kick up the heat by adding extra chili powder to the potatoes, opting for hot taco seasoning, or piling on jalapeños and a drizzle of your favorite hot sauce when serving.
Final Thoughts
There’s just something irresistible about Mexican Beef Wedges—maybe it’s the crispy potatoes, the melty cheese, or the chance to pile on all your favorite toppings. However you serve them, they bring people together and guarantee plenty of smiles around the table. Give this recipe a try and get ready to make it a regular in your kitchen!
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Mexican Beef Wedges Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Mexican Beef Wedges are a flavorful and hearty dish featuring crispy baked potato wedges topped with seasoned ground beef, melted cheddar cheese, salsa, and optional toppings like olives, green onions, sour cream, and jalapeños. Perfect as a fun dinner or party appetizer, this recipe combines classic Mexican-inspired flavors with the comfort of loaded potato wedges.
Ingredients
Potatoes & Seasoning
- 3 large russet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 1 (1 oz) packet taco seasoning
- 1/3 cup water
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup sliced black olives (optional)
- Chopped green onions
- Sour cream
- Jalapeños for topping (optional)
Instructions
- Prepare and Season Potatoes: Preheat your oven to 425°F (220°C). Toss the potato wedges with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper until they are evenly coated.
- Bake Potato Wedges: Spread the seasoned potato wedges in a single layer on a baking sheet. Bake in the preheated oven for 35–40 minutes, flipping them halfway through, until they become golden brown and crispy on the outside.
- Cook the Ground Beef: While the potatoes are baking, heat a skillet over medium heat and cook the diced onion and ground beef together until the beef is browned and fully cooked. Drain any excess fat to keep the dish from being greasy.
- Season the Beef: Stir in the taco seasoning and water with the cooked beef and onions. Let the mixture simmer for 2–3 minutes until it thickens and the flavors meld together.
- Assemble Loaded Wedges: Arrange the baked potato wedges on a serving platter or return them to the baking sheet. Evenly distribute the seasoned beef on top, then sprinkle with shredded cheddar cheese, salsa, and optional sliced black olives.
- Melt Cheese: Place the loaded wedges back into the oven for about 5 minutes until the cheese melts nicely over the toppings.
- Garnish and Serve: Remove from the oven and garnish with chopped green onions, dollops of sour cream, and jalapeños if desired. Serve hot and enjoy!
Notes
- Great for game day or casual gatherings.
- Substitute ground turkey or vegetarian crumbles for a meatless or lighter alternative.
- Adjust spice levels by omitting jalapeños or using mild salsa.
- Use low-fat cheese or reduce olive oil for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course or Appetizer
- Method: Baking and Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
