Mexican Poutine Recipe

Mexican is another frequent flyer cuisine at our house. (Greek is still #1… if you haven’t seen my post “Easy and Delicious Greek Chicken”, go check it out!) Tacos, burritos, quesadillas, guacamole, carnitas… you name it, I’ll like it! Unfortunately, Grey Bruce only has a few Mexican restaurants so I quite often make my own. Enter the Mexican Poutine… you’re going to want to make this healthy recipe for supper tonight!


Mexican Poutine

Yield: 4-6 servings


4 medium sweet potatoes

2-3 tablespoons (tbsp) olive oil

1 package of taco seasoning

1 pound extra lean ground beef (or meat of choice. Examples: ground turkey, cooked shredded chicken etc.)

1 can black beans (or kidney beans)

1 bell pepper

2 cups spinach

1 cup grated cheese


Optional: green onion, cilantro, guacamole or sliced avocado, tomato, shredded cabbage or other veggies… The options are endless!


  1. Wash sweet potatoes and cut into wedges or fry shaped pieces. Toss with 1-2 tbsp olive oil and add taco seasoning to taste. Bake on a cookie sheet, BBQ in aluminum foil or ActiFry potatoes, as per your preference, until cooked through.
  2. While potatoes are cooking, add 1 tbsp olive oil to a pan . Add ground beef to pan and season with remaining taco seasoning. Cook until beef is completely cooked through (71 degrees Celsius or 160 degrees Fahrenheit).
  3. Chop veggies of choice
  4. Open can of beans, drain and rinse thoroughly
  5. Plate your serving of potatoes and top with beef, veggies of choice, beans salsa and cheese.

Once everything is plated, I prefer to microwave my Mexican poutine ~30 seconds to melt the cheese. Smelt so good Rigs was looking for a bite 🙂

If you’re not in the mood to make your own, Owen Sound is lucky enough to have a really great Mexican restaurant.

Thank goodness for Casero