Yellow potatoes, peeled
Olive or vegetable oil
Chili powder
Ground cumin
Dried oregano
Salt and pepper
Ground meat
An envelope of taco spices
Tomatoes, onions, yellow peppers, cut into small cubes
Can of black beans
Sour cream
Fresh coriander
Preheat the oven to 475°F (240°C) and place the broiler pan in the oven to warm up.
Meanwhile, cut potatoes into sticks and coat in oil, cumin, oregano, salt and pepper. Place on the drip pan and bake for approx. 25 minutes, or until golden-crisp. Turn twice during cooking.
In a large saucepan over medium-high heat, brown ground meat in 30 ml (2 tbsp.) oil with onion and yellow peppers. Add taco spice blend, tomatoes and black beans. Mix well. Set aside in a bowl.
Open bag of Brins de Gouda, add 1/2 tbsp. chili powder (or more if you like it spicy!). Close bag and shake well to coat cheese with chili.
Once the fries are cooked, assemble the poutines by layering the fries, chili-spiked Brins de Gouda and ground meat mixture in bowls.
Add a generous tablespoon of sour cream on top and garnish with fresh coriander.