Mexicali Taco Lasagna Pierogy Bake (CN)

Mexicali Taco Lasagna Pierogy Bake (CN)


  • 1 bag American Cheese High Protein (CN)* or your favorite CN variety of Mrs. T's® Pierogies
  • 17.7 ounces beef crumble
  • ½ ounce taco seasoning mix
  • 8 ounces water
  • 6¾ pounds mild salsa
  • 12½ ounces shredded cheddar cheese
  • 12½ ounces shredded mozzarella cheese
  • 18 ounces crushed white corn tortilla chips
  • Nonstick cooking spray


  1. Spray pans with nonstick cooking spray.
  2. Combine crumbles, taco seasoning, water and salsa in a bowl.
  3. Spoon half of the crumble mixture into prepared pans and spread on the bottom of pans.
  4. Place pierogies in rows in pans, shingling lightly to fit.
  5. Top with the remaining crumble mixture and shredded cheese.
  6. Cover the pans tightly.
  7. Place pans of pierogies in a preheated steamer for 40 to 45 minutes.
  8. Top with crushed tortilla chips before serving.
  9. Convection Oven:
  10. Preheat convection oven to 350°F.
  11. After covering pans tightly, bake for 35 to 37 minutes.
  12. Top with crushed tortilla chips before serving.
Full Size Pierogy Full Size Pierogy
Product Used In This Recipe

Full Size

American Cheese High Protein (CN)

Because sometimes simple and satisfying is best. Rich American cheese, creamy whipped potatoes, tender pasta pockets.

Pair Mrs. T’s American Cheese Pierogies with meatballs, shredded Parmesan and marinara for Italian Bistro Pierogies!