Tex Mex Poutine Fries Beef

This cheesy savory Tex Mex poutine brings together the best of classic Canadian comfort food with a spicy taco twist. Crispy fries are loaded high with seasoned beef, melty Tex Mex cheese and rich brown gravy. It is perfect when you want something hearty that feels like a treat but is easy enough for any night.

I first made this when I needed a meal to cheer up my teenagers after a cold grey day and they practically inhaled it. Now it is our go to movie night meal.

Ingredients

• Crinkle cut frozen french fries: look for fries with a thicker cut for the best texture and crunch
• Olive oil: adds flavor and helps with browning ground beef use extra virgin if possible
• Lean ground beef: rich and hearty base for the tex mex topping try for at least 90 percent lean for a less greasy finish
• Yellow onion: sliced thin so it caramelizes gently and brings sweetness fresh and firm onions are best
• Taco seasoning: gives the signature Tex Mex punch choose a blend with cumin chili and garlic
• Tex Mex grated cheese blend: melty with a flavorful mix usually Monterey jack cheddar and mozzarella buy a block and shred if you can for best melting
• Brown gravy mix: classic poutine flavor shortcut choose a well reviewed brand or look for low sodium
• Water: just enough to bring everything together filtered is best if your tap is hard

Instructions

Prepare the Fries:

Bake or air fry your crinkle cut fries according to the package until golden and very crisp, since soggy fries will not hold up to the toppings.

Brown the Beef and Onions:

In a large frying pan heat olive oil over medium. Add the ground beef and begin to break it apart carefully. After a couple minutes add the sliced onions. Keep stirring and breaking it up until the beef is browned and the onions are soft and lightly golden, about 8 minutes. This step creates a deeply flavorful filling.

Make the Gravy:

As the beef cooks combine brown gravy mix and water in a small saucepan. Place on medium and whisk until the gravy boils and begins to thicken. Lower the heat and let it simmer, stirring occasionally so nothing sticks.

Season the Beef:

Once the beef is browned sprinkle taco seasoning evenly over it. Add the quarter cup water and mix very well so every piece of meat is coated. Let the mixture bubble and then reduce to simmer for 5 minutes. This allows the flavors to blend.

Assemble the Poutine:

On a platter or large shallow dish add a layer of hot fries as the base. Spoon a generous portion of the tex mex beef mixture over. Add a handful of grated cheese blend over everything so it melts from the heat. Pour a small ladle or two of hot gravy across the top.

Serve:

Bring straight to the table while hot. The cheese will be bubbling and the fries will be just crisp under all those toppings.

I love a good sharp cheddar in the cheese blend because it stands up to the hearty toppings. My whole family now argues over who gets the crispest fries from the edge of the tray.

Storage Tips

Leftovers can be kept in an airtight container for up to two days in the fridge. If you want to keep fries crisp store fries and toppings separately and reheat in the oven so everything is melty and warm again.

Ingredient Substitutions

If you want to skip beef try using ground turkey or a plant based crumble. Vegan cheese and mushroom gravy can make this totally dairy free. You can even swap fries for sweet potato fries for an extra boost of flavor.

Serving Suggestions

This poutine can be topped with jalapeno slices chopped tomatoes or even a dollop of sour cream. Serve with a crunchy salad to balance the richness or plate smaller portions as a hearty party appetizer.

Cultural Context

Classic poutine comes from Quebec and is usually just fries cheese curds and brown gravy. This Tex Mex version is a playful mash up of Canadian and Mexican flavors that is a favorite on some modern restaurant menus.

Seasonal Adaptations

Top with fresh corn kernels in late summer Try shredded roast chicken instead of beef for a lighter spring meal Use a spicy salsa verde drizzle during green chile season

Success Stories

A friend of mine used this for her teenager’s birthday sleepover and every plate was wiped clean. Another reader said she served a big tray for Super Bowl and it was gone before halftime.

Freezer Meal Conversion

Make and cool the cooked beef onion mixture and gravy ahead then freeze separately. When ready to serve bake the fries from frozen reheat toppings and assemble fresh. The cheese will melt perfectly when you combine it all hot from the oven.

This poutine is pure comfort in a bowl and just the thing for sharing any time of year. The Tex Mex twist makes it unforgettable and everyone will be asking for seconds.

Recipe Q&A

→ Can I use homemade fries instead of frozen?

Absolutely, hand-cut fries or wedge-style potatoes work great and offer more control over texture.

→ What cheese works best for topping?

A Tex Mex cheese blend melts smoothly, but cheddar or Monterey Jack are tasty alternatives.

→ Is there a vegetarian option?

You can substitute the ground beef with sautéed mushrooms or plant-based protein for a meatless version.

→ How do I ensure the fries stay crispy?

Bake the fries until golden and layer the toppings just before serving to maintain crispness.

→ Can I make the gravy from scratch?

Yes, homemade brown gravy from beef stock and roux adds extra depth if you prefer not to use packets.