K-12 Taco Bake

K-12 Taco Bake

Meal Contribution: 3 ½ M/MA, 1 WGR, 1 VEG-BP
Serving Size: 1 Serving (3 Pieces)
Allergens: Contains Egg, Gluten, Milk, Soy, Wheat


  • 3 pieces: Potato & American Cheese High Protein Pierogies w/ WG Dough – Mrs. T’s – 41164-00376
  • 1/8 ounce: Taco Seasoning Mix
  • ½ teaspoon: Water
  • 1 ounce: Beef Patty Crumbles
  • ¼ cup: Black Beans – Low Sodium
  • 1 ounce: Salsa
  • ½ ounce: Shredded Cheddar Cheese – Reduced Fat
  • ¼ ounce: Corn Tortilla Chips
  • ½ ounce: Fresh Cilantro


Preparation Instructions:
  1. Preheat oven to 400°F. Spray sheet pan with nonstick cooking spray. In a large bowl, toss pierogies with olive oil making sure to coat evenly. Arrange pierogies on full size sheet pan. Bake 15 minutes until golden brown and puffed.
    **Alternate cooking method - Steam for 7-10 minutes in perforated hotel pan with liner.
  2. Blend taco seasoning and water according to taco seasoning directions. Add to beef crumbles.
  3. Heat beef crumbles in convection oven or steamer to 165°F. Spray full size hotel pan with nonstick spray. Spoon and spread seasoned beef crumbles to cover the bottom of the pan. Shingle pierogies over seasoned beef crumbles, creating a layering effect.
  4. Top pierogies with rinsed & drained black beans. Top pierogies & black beans with salsa.
  5. Top with shredded cheddar – leave uncovered. Bake at 350°F for 10 minutes
  6. Remove casserole from oven, top with crushed tortilla chips. Leave uncovered and bake for 10 additional minutes to finish melting cheese and crisp tortilla chips.
  7. Chop fresh cilantro and sprinkle over casserole before serving.
    Optional: Serve with additional side condiments, such as extra salsa & sour cream.
    Vegetarian Option: Substitute beef crumbles with certified vegan beef substitute.
  1. Bake or steam pierogies prior to adding other ingredients.
  2. Do not overfill hotel pan to avoid pierogies from sticking together.