Randy’s Taco Bake

This simple casserole was selected to appear in the 50th anniversary edition cookbook for Perkins.  The ingredients sound unusual, but it always gets raves when I take it to a party.  I would compare it to Mexican ravioli.  I think this is going to be one of your favorites!


2 boxes Mrs. T’s Jalapeño Potato pierogies, cooked
2 lbs. ground beef, cooked
1 packet taco seasoning
3/4 c. water
2-16oz. jars Ortega thick and smooth taco sauce (pureed – not chunky salsa)
2 c. shredded Monterey Jack cheese
2 c. shredded mozzarella cheese
2 c. crushed nacho cheese Doritos

Fry meat, stir in taco seasoning.  Add 3/4 c. water, then stir in taco sauce.  Cook for 10 minutes.  Boil pierogies and drain well.

In a greased 9×13 pan, place half of the beef mixture in the bottom.  Place half of the pierogies on top of the meat, followed by half of the cheese.  Repeat.

Cover with aluminum foil.  Bake for 25 minutes at 350º.  When finished, remove the foil and add the crushed Doritos on top of the casserole.  Bake for another 5-10 minutes without the foil.

Serves 6-8

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