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Taco Pierogie Casserole #recipe

Well, it’s back to school time and this year we are busier than ever. That means loading my dinner arsenal with quick easy and delicious recipes. I love having recipes I can go to, on nights when we are super busy and I have a short amount of time to feed hungry bellies. One of our favorite dinners is tacos, so I decided to change them up a bit, but turning them into a casserole; using peirogies, instead of tortillas, or taco shells. Creamy and spicy beef is layered with tender bacon pierogies, and everything is topped with ooey gooey cheese. Now who could resist a dinner like that?? The best thing about this is that it comes together in a snap and after a few minutes under the broiler, it’s ready for the table. Enjoy!

Taco Pierogie Casserole

  • 1 (35-oz/ 1 kg) pkg of bacon flavored pierogies
  • 1 lb lean ground beef
  • 1 onion, minced
  • 1 green pepper, chopped
  • 2 Tbs taco seasoning (recipe follows)
  • 1/2 C beef stock
  • 1/2 C sour cream
  • 2-3 vine ripe tomatoes, seeded and chopped
  • 1 C old Cheddar cheese
  • 2 green onions, chopped on the bias

Bring a large pot of salted water to a boil and add in pierogies. Reduce heat to med-high and simmer until pierogies are warmed through, about 5 minutes. Drain and set aside.

Set oven to broil.

While pierogies are cooking, brown ground beef in a large skillet. Once beef begins to brown, add in onion and peppers and cook until beef is cooked through; about 5 minutes. Drain off excess grease and sprinkle beef mixture with 2 Tbs of taco seasoning. Stir to coat the beef mixture, stir in beef broth and simmer until mixture thickens slightly; about 3-4 minutes. Remove from heat and stir in sour cream and tomatoes.

To assemble place a single layer (about half) of the pierogies in a 9-in x 9-in baking dish. Top pierogies with half the beef mixture and half of the cheese. Repeat with the remaining pierogies and beef and sprinkle with remaining cheese. Broil in oven, on middle rack, until cheese melts; about 5-7 minutes. Sprinkle with green onion, before serving.

Taco Seasoning

  • 2 Tbs chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 Tbsp cumin
  • 2 1/2 tsp sea salt
  • 2 tsp pepper
  • 2 Tbs flour

Place all ingredients in a container with a tight fitting lid. Close lid and shake to combine. Can be stored at room temperature for about a month.

Use 2 Tbs of seasoning for every pound of ground meat; adding 1/2 -3/4 C of beef broth, or water, to make the sauce.

Cindy is a Stay at Home Mom of 2, married to a Chef. Cindy quickly realized that if she didn’t want to live off of cereal, blue box Mac’n’Cheese and TV dinners, she needed to get into the kitchen; after a long day at work, the last thing her hubby wants is to cook her a 4 star dinner. When her son turned 2, she decided to start blogging and Hun… What’s for Dinner? was born. Cindy tries to share healthy and wholesome dishes, with a few desserts here and there. Though baking is her passion, she has recently become more adventurous in the kitchen and loves creating new and innovative recipes.

Comments

  1. Oh wow, Cindy! Now THAT looks fabulous!! That’s about the best way I’ve seen to prepare frozen perogies. :)

  2. This sounds really yummy. Maybe not the lowest calorie meal, but I’m all over it!

  3. I’ll have to try this — looks great! I have a lasagna recipe that uses ravioli. Wonder if I could use perogies for that too.

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