Mexican Pierogi Lasagna
- 1 pound ground beef
- 1.25-ounce package taco seasoning
- 3/4 cup water
- 2 16-ounce jars salsa
- 2 14.1- or 16.9-ounce packages frozen Mrs. T's Pierogies, any variety (we bought a Family Pack, which fit perfectly)
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded mozzarella cheese
- 2 cups crushed tortilla chips
Preheat oven to 350 degrees. Grease a 13 by 9-inch baking dish. In a large skillet over medium-high heat, cook beef, stirring occasionally, until browned. Stir in taco seasoning and water; cook for 10 minutes; stir in salsa and simmer gently until ready to assemble.
Meanwhile, cook pierogies following package directions; drain well. Spoon half of the beef mixture into the prepared dish; top with half of the pierogies and half of both cheeses; repeat layers. Sprinkle tortilla chips on top.
Cover with aluminum foil. Bake for 15 minutes; remove foil and bake until the mixture bubbles and the topping is light brown, 5 to 10 minutes longer. Serves 8-10.
