Mexican Pierogies, ( 24 )
Source of Recipe
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Recipe Link: http://www.giorgiofoods.com/foodservice/el_grande.htm
Mexican Pierogies, ( 24 )
144 each Giorgio Lightly Breaded Mini Nacho
Jalapeno Pierogies, cooked
4 pounds Cooked Ground Beef seasoned with
4 packets of taco seasoning mix
4 bags Grated Monterey Jack Cheese
32 ounces Sour Cream
6 cups Diced Tomatoes
4 cups Diced Scallions
2 cups Black olives
48 ounces jarred Salsa
4 heads Iceberg Lettuce, shredded
Place hot cooked pierogies in medium sized casserole dish. Top with cooked
ground beef with taco seasoning mix and cheese.
Bake in a 350°F oven for 7-10 minutes or until the cheese is melted.
Remove casserole from the oven and top with tomatoes, scallions, black
olives, and sour cream.
Serve with salsa on the side as a dip or on top.
Yield: 24 servings
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