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!

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 6

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
• None to taste Sour cream (for garnish)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve the Tex Mex pierogies warm, topped with salsa, a dollop of sour cream, and a sprinkle of fresh cilantro. Enjoy!

Nutrition Facts

Serving size	1312.3 grams (1312.3g)

Amount per serving	% Daily Value*
Calories	3389

Total Fat 186.50g	239%
Saturated Fat 89.90g	450%
Polyunsaturated Fat 18.90g
Cholesterol 673mg	224%
Sodium 6000mg	261%
Total Carbohydrate 319.80g	116%
Dietary Fiber 21.50g	77%
Total Sugars 16.20g
Protein 123.60g	247%

Vitamin D 54IU	269%
Calcium 1214mg	93%
Iron 25mg	140%
Potassium 1631mg	35%

*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.

Source of Calories

Fat: 48.6%

Protein: 14.3%

Carbs: 37.1%