Mexicali Taco Lasagna Pierogy Bake (CN)

Mexicali Taco Lasagna Pierogy Bake (CN)

Ingredients

  • 1 (7.06 pound) bag Mini American Cheese (CN)* or your favorite (CN) variety of Mrs. T's® Pierogies
  • 17.7 ounces beef crumbles
  • 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
  • Non-stick pan spray

Directions

  • Spray pans with non-stick pan spray.
  • Combine crumbles, taco seasoning, water and salsa in a bowl.
  • Spoon half of the crumble mixture into prepared pans and spread on the bottom of pans.
  • Place pierogies in rows in pans, shingling lightly to fit.
  • Top with the remaining crumble mixture and shredded cheese. 
  • Steamer:
  • Cover the pans tightly.
  • Place pans of ravioli in a preheated steamer for 40 to 45 minutes.
  • Top with crushed tortilla chips before serving.
  • Convection Oven:
  • Cover the pans tightly.
  • Preheat convection oven to 350°F.
  • Bake for 30 minutes.
  • Top with crushed tortilla chips before serving.