Here at Good Food Pittsburgh, we typically write about going out – to new restaurants, special events, and all of the other fun things that happen every day in the city. But as much as we love exploring Pittsburgh and its booming food scene, we love spending time at home, entertaining family and friends, too.
Not only am I always looking for fun dinner ideas for when I have a few people over for book club (or, any random Tuesday night, which happens more often than not), but I want to find something that’s fast, easy, and casual. And if I happen to have most everything I need in my fridge or pantry? Even better.
The great thing about these Pierogy Nachos is that you can spend as little (or as much) time in the kitchen as you want. I’ve laid out some of the basic toppings for my Pierogy Nachos, but you can add an endless array of ingredients to suit your tastes (for instance, kielbasa and beer cheese sauce would be a great addition to this lineup).
For this recipe, I chose to use Mrs. T’s Classic Cheddar Pierogies as much ‘nacho’ base, and topped them with seasoned ground beef, blistered peppers, jalapenos, shredded lettuce, tomatoes, sour cream, and my very own homemade queso.
Most of the ingredients can be set up ahead of time, which makes this a super easy way to host a casual get-together, without having to worry about doing lots of work to prepare. Set out all of the ingredients, fry up those awesome pierogies, and let your guests create a dish of their very own!
Build-Your-Own Pierogy Nachos
This recipe is completely customizable, and the ingredient list, as wel as amounts, will depend on your guest list.
For nachos serving 2-4 people:
- 2 boxes Mrs. T’s Classic Cheddar Pierogies
- 2 T. butter
- 2 T. olive oil
- 2 jalapenos, sliced thin
- 1 onion, sliced thin
- 1 lb. ground beef
- Taco seasoning, to taste
- 2 cups shredded Romaine lettuce
- 1/2 c. diced tomato
- 1/2 c. sour cream
- 1/2 c. prepared guacamole
Heat 1 T. olive oil in a medium-sized skillet and saute peppers and onions until soft (about 10 minutes). Set aside.
Pour remaining olive oil in still-hot pan and brown ground beef until no pink remains. Add taco seasonings to taste. Set aside.
While ground beef is cooking, heat 2 T. butter in a medium pan. Prepare pierogies according to package directions, by frying Mrs. T’s pierogies in melted butter for seven to eight minutes on each side.
To assemble the ‘Pierogy Nacho Bar,’ set pierogies on a platter at the head of the table. Place bowls with toppings – ground beef, peppers and onions, sliced jalapenos, shredded lettuce, diced tomatoes, sour cream, guacamole and queso – on the table, and allows guests to assemble their own plates.
- 1/2 lb. white American cheese
- 1/2 lb. mild cheddar cheese
- 4 oz. canned chopped green chiles
- 1/2 onion, chopped very finely
- 8 oz. Pepper Jack cheese
- 1 c. heavy cream
In a pot over medium heat, heat the olive oil and add the onion. Cook until soft.
Add heavy cream, and bring to a simmer. Add American cheese, cheddar cheese and Pepper Jack cheese, stirring continuously, until all has melted. Add canned chopped green chile and heat through. Serve hot.
This post is a sponsored collaboration between Mrs. T’s Pierogies and Good Food Pittsburgh’s advertising department.