Description
Crispy oven-baked fries smothered in creamy homemade queso, seasoned ground beef, and all your favorite Tex-Mex toppings! This Tex-Mex Poutine is a flavor explosion in every bite.
Ingredients
Scale
- 2 large russet potatoes, peeled and cut into ½-inch thick fries
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces Velveeta cheese, cubed
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 1 (4 ounce) can diced green chilies, undrained
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup cooked black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
- ½ cup sour cream
- ½ cup guacamole (optional)
- Pickled jalapeños (optional)
Instructions
- Preheat your oven to 400°F (200°C). This ensures the fries will cook evenly and get nice and crispy.
- Prepare the potatoes. After peeling and cutting the potatoes into fries, rinse them thoroughly under cold water. This helps remove excess starch, which contributes to crispier fries. Pat them completely dry with paper towels. The drier they are, the better they’ll crisp up in the oven.
- Season the fries. In a large bowl, toss the dried fries with vegetable oil, salt, pepper, and garlic powder. Make sure the fries are evenly coated with the oil and seasonings. This is key for flavor and even cooking.
- Arrange on a baking sheet. Spread the seasoned fries in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the fries instead of baking them. If necessary, use two baking sheets.
- Bake the fries. Bake for 20-25 minutes, flipping halfway through, or until the fries are golden brown and crispy. Keep a close eye on them to prevent burning. The exact baking time will depend on your oven.
- Rest the fries. Once the fries are done, remove them from the oven and let them cool slightly before assembling the poutine. This will help them retain their crispness.
- Melt the butter. In a medium saucepan over medium heat, melt the butter. Make sure it doesn’t brown.
- Make a roux. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the queso. Be careful not to burn the flour.
- Gradually add the milk. Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the mixture is smooth.
- Simmer the sauce. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Add the cheese. Remove the saucepan from the heat and add the Velveeta, Monterey Jack, and cheddar cheeses. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
- Incorporate the Tex-Mex flavors. Stir in the diced green chilies, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper to taste. Adjust the seasonings to your preference. I like mine with a little extra chili powder for a kick!
- Keep warm. Keep the queso warm over low heat, stirring occasionally, until ready to assemble the poutine. If it gets too thick, add a splash of milk to thin it out.
- Brown the ground beef. In a large skillet over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks.
- Drain the excess fat. Once the ground beef is cooked through, drain off any excess fat. This will prevent the poutine from becoming greasy.
- Season the beef. Stir in the taco seasoning and cook for 1-2 minutes, or until the beef is evenly coated with the seasoning.
- Add the beans and corn. Stir in the cooked black beans and corn kernels. Cook for another 2-3 minutes, or until heated through.
- Prepare the remaining toppings. While the ground beef mixture is cooking, dice the red onion and chop the fresh cilantro. Have the sour cream and guacamole (if using) ready to go.
- Arrange the fries. Place a generous portion of the baked fries in a serving dish or individual bowls.
- Drizzle with queso. Pour a generous amount of the warm queso over the fries, making sure to cover them evenly.
- Top with ground beef mixture. Spoon the seasoned ground beef mixture over the queso-covered fries.
- Add the remaining toppings. Sprinkle with diced red onion and chopped fresh cilantro. Dollop with sour cream and guacamole (if using). Add pickled jalapeños for extra heat, if desired.
- Serve immediately. Serve the Tex-Mex poutine immediately while the fries are still crispy and the queso is warm and gooey. Enjoy!
Notes
- For extra crispy fries, consider soaking the cut potatoes in cold water for 30 minutes before drying and seasoning.
- Adjust the amount of chili powder in the queso to your desired spice level.
- Feel free to substitute the cheeses in the queso with your favorites. Pepper jack would add a nice kick!
- If you don’t have time to make homemade fries, frozen fries can be used. Just adjust the baking time according to the package directions.
- This recipe is easily customizable. Add or subtract toppings to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes