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Zesty Nacho Potato Wedges

Indulge in these flavorful nacho potato wedges, layered with juicy beef, vibrant vegetables, and melted cheddar cheese. This crowd-pleaser is perfect for game nights, casual gatherings or a fun weeknight dinner.
4
51 min
TOTAL TIME
772
CALORIES
$3.53
PER SERVING
Zesty Nacho Potato Wedges
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Ingredients
12 INGREDIENTS
4 SERVINGS
Olive Oil
2 tbsp olive oil
Yellow Onion
1 whole yellow onion
diced
Red Bell Peppers
2 whole red bell peppers
chopped
Russet Potatoes
4 large russet potatoes
cut into wedges
Mild Taco Seasoning
1 packet mild taco seasoning
Ripe Tomatoes
2 whole ripe tomatoes
diced
Salt
salt
to taste
Green Onion
4 whole green onion
thinly sliced
Shredded Sharp Cheddar Cheese
1 1/2 cups shredded sharp cheddar cheese
Canned Jalapenos
1 can canned jalapenos
drained
Black Pepper
black pepper
to taste
Ground Beef
1 lb ground beef
Directions
9 STEPS
15 min
PREP TIME
36 min
COOK TIME
51 min
TOTAL TIME
1
Preheat oven to 425 degrees Fahrenheit.
2
Place the potato wedges on a baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat. Bake for about 25 minutes until golden brown and crispy.
3
Meanwhile, in a large skillet, cook the ground beef over medium heat, breaking it up as it browns.
4
Once the beef is fully cooked, add the diced onions and chopped bell peppers, and cook until the vegetables are tender.
5
Add the taco seasoning to the skillet and 1/4 cup of water. Stir well to combine and simmer until thickened.
6
When the potato wedges are done, remove them from the oven. Distribute the beef mixture evenly over the fries.
7
Sprinkle the shredded cheddar cheese and jalapenos over the beef.
8
Return the baking sheet to the oven, and cook for a further 5 minutes until the cheese is melted and bubbly.
9
Remove from the oven and top with diced tomatoes and sliced green onions before serving.
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Health Info
Macros
66g
CARBS
41g
FAT
35g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
What kind of potatoes should I use for potato wedges?
Do I need to peel the potatoes before making wedges?
How should I cut the potatoes into wedges?
Should I soak the potatoes before cooking?
What temperature and how long should I bake the potato wedges?
Can I fry the potato wedges instead of baking them?
How can I add more flavor to the potato wedges?
How can I store leftover potato wedges?