Tex Mex Pierogies
Get ready to spice up your dinner routine with these crispy, golden-brown Tex Mex Pierogies—a mouthwatering fusion of Eastern European comfort food and bold Southwestern flavors. These homemade pierogies start with a tender, buttery dough that’s stuffed with a savory filling of seasoned ground beef, black beans, and gooey melted cheddar cheese. Finished with a quick pan-fry for a satisfyingly crisp exterior, they’re topped with fresh salsa, cooling sour cream, and a zesty sprinkle of cilantro for the ultimate finishing touch. Perfect for weeknight dinners or casual gatherings, this Tex Mex twist on a classic is sure to impress. With easy-to-follow instructions and just 45 minutes of prep time, you'll have a crowd-pleasing dish bursting with flavor on the table in no time!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 0.5 cup Sour cream
- 4 tablespoons Unsalted butter
- 0.5 pound Ground beef
- 1 tablespoon Taco seasoning
- 0.5 cup Black beans
- 1 cup Shredded cheddar cheese
- 4 stalks Green onions, chopped
- 2 tablespoons Vegetable oil
- 0.5 cup Salsa
- 0.25 cup Cilantro, chopped
- to taste Sour cream (for garnish)
Instructions
In a large bowl, combine the flour and salt. Add the egg, sour cream, and 2 tablespoons of melted butter, mixing until the dough comes together. Knead the dough on a lightly floured surface for 5 minutes, then cover and let it rest for 30 minutes.
In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the taco seasoning and black beans. Remove from heat and let the mixture cool.
Roll out the dough on a floured surface to a thickness of about 1/8 inch. Using a 3-inch round cutter, cut circles out of the dough.
Spoon about 1 tablespoon of the beef and black bean mixture into the center of each dough circle. Top with a small amount of shredded cheddar cheese and a few chopped green onions. Fold the dough in half over the filling and press the edges together firmly to seal.
In a large pot of boiling salted water, cook the pierogies in batches for 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and let them drain on a clean kitchen towel.
In a large skillet, heat the remaining 1 tablespoon of vegetable oil and 2 tablespoons of butter over medium heat. Add the boiled pierogies in batches and pan-fry until golden and crispy on both sides, about 2-3 minutes per side.
Serve the Tex Mex pierogies warm, topped with salsa, a dollop of sour cream, and a sprinkle of fresh cilantro. Enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 203 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
