Taco Salad with Mini-Pierogies
Courtesy of Mrs. T’s Pierogies

8 ounces lean ground beef
1 (12 oz.) package frozen potato & cheddar or potato, jalapeno & cheddar mini pierogies
1 (1.25 oz.) package Taco Seasoning
1 (10 oz.) package mixed greens, such as iceberg and romaine lettuce
1 c. shredded Monterey Jack cheese
1 c. prepared salsa
1 small avocado, cubed (about 1 c.)

In a large skillet, over medium high heat, place beef. Using a fork, break meat in smaller pieces; cook and stir until meat loses its pink color, about 3 minutes. Add frozen mini-pierogies. Cook and stir until pierogies are partially thawed, about 5 minutes. Sprinkle with taco seasoning; add 3/4 cup water. Cook and stir until flavors are well blended, about 5 minutes. Meanwhile, arrange salad greens on a large platter. Top with layers of the pierogies and meat mixture, Monterey Jack, salsa and avocado. Serve immediately.

Servings: 4 (about 9 cups)

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