Taco Poutine
| Preparation: | 40 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Saputo |
Recipe ingredients
- 450 g (1 lb.) lean ground beef
- 15 mL (1 Tbsp.) canola oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 10 mL (2 tsp.) chili powder
- 2.5 mL (1/2 tsp.) each paprika, dried thyme, cumin and oregano
- 15 mL (1 Tbsp.) tomato paste
- Salt and pepper to taste
- Hot sauce (optional) to taste
- 180 mL (3/4 cup) store bought guacamole
- Sufficient quantity, cooked French fries
- 600 g (1 lb. 4 oz) Kingsey cheese curds
- 250 g (8 oz) sour cream
Preparation
In a large frying pan, cook the beef on high heat for 5 minutes until browned. Drain off all fat and remove the meat from the pan. In the same pan, heat the oil on medium and fry the onion and garlic for 5 minutes until soft and beginning to brown.
Add the dried herbs and spices to the pan along with the tomato paste and the browned beef. Add 375 mL / 1 1/2 cups of water. Season with salt, pepper and hot sauce (if using). Cook on high heat until almost all the water has evaporated. Set aside. At this point, the mixture may be cooled and refrigerated for up to 3 days.
Preheat the oven to 375˚F (190˚C). Place the cooked fries in a large baking dish and sprinkle the marbled cheese curds over them. Add the taco meat and bake for 10 minutes until the curds have softened. Remove from the oven. Top with the sour cream and guacamole and serve.
Suggestion
This may not be a true poutine but when it tastes this good, who cares? We made our own seasoning mix for the taco meat but if you’re short on time just use your favourite store-bought brand. After the poutine comes out of the oven, feel free to add any other taco toppings, like chopped onion, diced tomato, shredded lettuce or pickled jalapeños.All rights reserved © Saputo inc. 2010
* We recommend Selection and Irresistibles products.
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