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Yield: Serves 1




For Taco-seasoned Potato Wedges
Large russet potatoes, scrubbed and patted dry 6
Heat-friendly oil 2-3 Tbsp
Taco seasoning 2 ½ Tbsp
For Taco Seasoning
Chili powder 1 Tbsp
Garlic powder ¼ tsp
Onion powder ¼ tsp
Crushed red pepper flakes ¼ tsp
Dried oregano ¼ tsp
Paprika ½ tsp
Ground cumin 1 ½ tsp
Sea salt 1 tsp
Black pepper 1 tsp
For Cherry Tomato Pico de Gallo
Cherry tomatoes, diced 1 pint
Small white or red onion, finely diced ¼
Chopped fresh cilantro or to taste ¼ cup
Sea salt to taste
For Taco Meat
Olive oil 2 tsp
Yellow onion (diced) ½
Lean ground beef 1 lb
Tomato sauce 1 cup
Taco seasoning to taste
Muy Fresco® Nacho Cheese Sauce ⅔ cup
Just-ripe avocado, pitted, peeled and thinly sliced 1
Scallions, trimmed and thinly sliced 4
Sliced jalapeño or to taste ¼ cup
Sour cream for garnish


  1. For Taco-Seasoned Potato Wedges: Preheat the oven to 400 degrees F.
  2. Line two large baking sheets with parchment paper.
  3. Slice the potatoes lengthwise into ¾-inch-thick wedges. Divide the wedges evenly between the two parchment-lined pans, drizzle with the oil, sprinkle with the taco seasoning, and toss to coat.
  4. Spread the wedges out evenly over the pan and leave a bit of breathing room between each wedge.
  5. Bake the wedges for 40 to 45 minutes, flipping at the halfway mark, or until tender and richly golden.
  6. Meanwhile, get to work preparing the toppings.
  7. For Cherry Tomato Pico de Gallo: In a small bowl, stir together the tomatoes, onion and cilantro. Season with sea salt.
  8. Refrigerate until ready to assemble.
  9. For Taco Meat: Heat a large skillet over medium-high heat. Add the oil and diced onion and sauté for 4-5 minutes, or until the onions are soft. Stir often to prevent burning and reduce heat to medium if needed.
  10. Add the ground beef to the skillet. Use a large wooden spoon or spatula to break the beef into smaller and smaller bits and pieces. Fully cook your ground beef before draining approximately 3/4 of the liquid and fat from the skillet.
  11. Return the skillet to medium-high heat. Add the spices and tomato sauce to the beef and mix well to combine. Continue to cook for an additional 5 minutes or so, stirring often.
  12. To assemble: Begin to prepare the Muy Fresco® Nacho Cheese Sauce according to package instructions when the wedges have just 5 minutes of bake time remaining.
  13. On a large serving platter, spread out a layer of seasoned potato wedges. Top with warm Muy Fresco® Nacho Cheese Sauce, taco meat and Pico de Gallo. Repeat one to two more times. Garnish the top layer with the avocado, jalapeños, scallions and a generous drizzle of sour cream.