Fajita Fiesta Perogi Bake

I came up with this dinner the other night when I had no time cause Gina had gym practice at the most inconvenient time in the evening. I wanted something with a “Mexican” taste to it, but knew tacos wouldn’t work in my time frame. I also looked in the freezer and saw a box of onion & potato perogies I had bought back during Lent that we never ate. AND wham! My idea came to me, make a perogie taco casserole that could just be heated up after practice. I only had fajita mix in the pantry so that is what I used, however my first intention was plane ole taco mix.


  • 1 lb ground turkey (could totally use hamburger if you want)
  • 1 pckg Fajita seasoning mix
  • 1 box perogie (I had potato and onion)
  • 1 can diced tomatoes
  • 2-3 green onions chopped
  • 1 cup shredded cheddar (Monterrey jack, pepper jack, or Colby jack are also options)
  • *Garnish with fresh tomato, shredded lettuce, onion, olives, avocado, cilantro, sour cream, more cheese, or salsa

*I ran out of cheddar so I used a little colby jack cheese to make sure I had enough.

Brown & crumble your meat. When just about all of pink is gone add in onions, tomato, and fajita seasoning and mix well. Simmer this mixture on med-low for 5-8 minutes.

Boil perogies till float to top of water.

Spray your baking dish (I used 9×13 glass). Layer in perogies, then top with meat mixture and top with cheese. Then you can put in preheated 350 degree oven for about 20 minutes till cheese is nice and melted and golden or cover casserole dish with foil and put in fridge till ready to bake (which is what I had to do).

Let me know how y’all liked this one, and if you did anything different! ENJOY!


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