Stuffed Pierogy Street Taco
Ingredients
- 1 bag Classic Cheddar or your favorite variety of Mrs. T's® Pierogies
- 3 pounds chorizo sausage
- 5.6 pounds canned black beans
- Your favorite taco toppings: pico de gallo, cheese, sour cream, guacamole, etc.
- Nonstick cooking spray
Directions
- In a large skillet, cook chorizo sausage until browned; set aside.
- Drain and rinse black beans; set aside.
- Preheat conventional oven to 400°F. Coat a sheet pan with nonstick cooking spray.
- Bake pierogies in conventional oven for 17 to 19 minutes.
- Pierogies should be golden brown.
- Using a sharp bread knife, cut the pierogies in half from the top curve of the pierogy to the bottom (be careful not to cut through to the base of the pierogies) to create a taco shell.
- Stuff pierogy with chorizo, black beans, and your favorite taco toppings before serving.
Alternative Preparation:
Deep Fry:
- Deep fry pierogies in 350°F for 4 minutes or until golden brown.
- Proceed with assembly directions above.
Convection Oven:
- Preheat convection oven to 375°F. Coat a sheet pan with nonstick cooking spray.
- Bake pierogies for 15 to 17 minutes.
- Proceed with assembly directions above.
