Taco Poutine

Taco Poutine
  • 4 servings
  • 0:40 Preparation
  • 1:00 Cooking
  • 1:40 Total Time


Add all
  • 1 lb
    (450 g)

    lean ground beef

  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1

    large onion

  • 2


  • 2 tsp.
    (10 mL)

    chili powder

  • 1/2 tsp.
    (2 mL)

    each paprika, dried thyme, cumin and oregano

  • 1/2 tsp.
    (2 mL)

    dried thyme

  • 1/2 tsp.
    (2 mL)


  • 1/2 tsp.
    (2 mL)


  • 1 Tbsp.
    (15 mL)

    tomato paste

  • Salt and pepper

  • hot sauce (optional) to taste (optional) to taste

  • 3/4 cup
    (190 mL)

    store bought guacamole

  • cooked french fries

  • 600 g

    cheese curds

  • 8 oz
    (250 g)

    sour cream


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.

Source: Saputo