Preparation
- 1
Preheat your oven to 180°C (350°F).
- 2
Wash the potatoes thoroughly and cut them into even wedges. You don't need to peel them!
- 3
Finely chop the red onion and the (optional) parsley.
Loaded Tex-Mex Potato Wedges
50 min·27 Views
Enjoy crispy potato wedges loaded with savory seasoned minced beef, sweet corn, fresh red onion, and a creamy, spicy sriracha mayo. A perfect Tex-Mex comfort food!
Allergens
Halal
Lactose-Free
Gluten-Free
1,950kcal
4 Portions · 1,109 g
Protein
88 g
Carbohydrates
111 g
Fat
125 g
Fiber
16 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Potatoes5
- Beef Minced Meat500 grams
- Olive Oil1 tablespoon
- Red Onion1
- Corn1
- Parsley½ bunch
- Mayonnaise4 tablespoons
- Sriracha2 teaspoons
- Salt1 teaspoon
- Black Pepper½ teaspoon
- Garlic Powder1 teaspoon
- Smoked red paprika1 teaspoon
Baking the Wedges
- 4
Place the potato wedges on a baking tray lined with parchment paper.
- 5
Drizzle the potatoes with olive oil and season generously with salt, black pepper, garlic powder, and smoked red paprika. Toss to coat evenly.
- 6
Bake in the preheated oven for 35 minutes, or until the wedges are golden brown and crispy.
35 min
Cooking the Meat
- 7
While the potatoes are baking, heat a large pan over medium-high heat.
- 8
Add the minced beef to the pan and cook, breaking it up with a spoon, until it's fully browned. Drain any excess fat.
- 9
Season the cooked minced beef with a pinch of salt and black pepper.
Making the Sauce
- 10
In a small bowl, combine the mayonnaise and sriracha. Mix well until smooth. Adjust sriracha to your preferred spice level.
Assembly
- 11
Once the potato wedges are crispy, remove them from the oven and transfer to a large serving bowl or platter.
- 12
Add the cooked minced beef, drained corn, and chopped red onion over the potatoes.
- 13
Drizzle generously with the prepared sriracha mayo sauce.
- 14
Garnish with fresh parsley, if using.
Serving
- 15
Serve immediately and enjoy your delicious Loaded Tex-Mex Potato Wedges!
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