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!
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!
- 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.
- 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).
- Chop veggies of choice
- Open can of beans, drain and rinse thoroughly
- 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…