This is another one of those recipes were I say “HOW HAVE I NOT BLOGGED ABOUT THIS YET?!?” I’ve been enjoying Mexican Pierogi Lasagna since college, when our dear friends Matt and Adrienne introduced us to it.
If I had to describe it in just a few words, I’d go with “fatty’s delight” or “epic drunk food”. Of course, it’s good even if you aren’t a fat kid (at heart or in reality) or a drunk college student.
When Matt and Adrienne came to visit us over Memorial Day Weekend (known as Epic Birthday Weekend, to those who know what’s up), they brought an enormous pan of Mexican Pierogi Lasagna with them. It was an excellent decision.
- 1 tbs olive oil
- 1 onion (yellow or white), chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, chopped
- 1 lb ground meat
- 1 packet taco seasoning (and accompanying water)
- 1 14.5 oz. can diced tomatoes
- 1/2 14.5 oz. can EACH black beans and kidney beans
- salsa, to taste
- 1 large-ish bag frozen pierogis, thawed (personally, I like Mrs. T’s … whatever flavor you’re into)
- tortilla chips
- shredded cheese (cheddar, Mexican blend, etc.)
Preheat your oven to 350 degrees F.
Add the olive oil to a large pan and turn the heat up to medium/medium-high. Add the onions, garlic, and bell pepper. Sauté until the onions are translucent. If you have any other peppers lying around (cubano, other bell peppers, etc.) that you’d like to add, go for it. Next, add the ground meat and cook until browned, breaking the meat up as you cook it.
Add the packet of taco seasoning and however much water the packet instructs you to. Feel free to drain some grease/extra liquid off if you’d like. Add the can of diced tomatoes, beans, and salsa. Mix to combine and let everything warm through.
To assemble this casserole, you’ll want to take a 9×13-inch baking dish and spread some salsa in the bottom to prevent everything from sticking. I’ve found that dishes with higher sides work better. In fact, if you want to minimize cleanup, just buy one of the disposable aluminum (?) baking pans from the grocery store.
Cover the bottom of the pan, in a single layer, with thawed pierogis. Try to minimize the space between pierogis as much as possible. Then add a layer of the meat mixture. Top this with another layer of pierogis, same as before (minimizing space between). Top this layer with a thin layer of the meat mixture, and then cover everything with cheese. Top the cheese with crushed tortilla chips, and a bit more cheese over the tortilla chips.
Cover the baking dish with foil and bake for 45 minutes. Uncover and bake for an additional 15. To test for doneness, insert a knife into the middle of the “lasagna” and feel to see if the knife is warm/hot.
Dig on in and enjoy! This is great heated up as leftovers, and can be made ahead of time, too. Just stop short of baking it, cover with foil, and stash in the fridge. Make sure to increase the cooking time if you go that route.