The very first time I made Pierogi Nachos, I remember standing in my kitchen laughing at myself because I couldn’t believe I hadn’t tried this combination sooner. The smell of crisping pierogies in the oven mixed with the sizzling taco-seasoned beef filled the whole space with this warm, savory aroma that made everyone wander in asking what I was cooking. By the time I pulled the sheet pan from the oven—gooey cheese bubbling, beef perfectly browned—I knew instantly this was going to become one of my family’s favorite comfort-food dinners.
Why You’ll Love This Recipe
You’re going to love this recipe because it’s one of those dishes that feels wildly fun, totally unexpected, and yet unbelievably easy. When you bite into a nacho made with a cheesy potato pierogi instead of a tortilla chip, it’s like discovering a whole new level of comfort food. The flavors work together better than you’d ever imagine, and the recipe is simple enough to make on a busy weeknight while still being exciting enough to serve for game days or gatherings.
Ingredients
- 1 (16–24 oz) bag frozen pierogies (4-cheese or potato & cheddar)
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup shredded Colby Jack cheese (or more for extra cheesy nachos)
- ½ cup sour cream (for serving)
- Optional toppings: green onions, jalapeños, salsa, guacamole
I’ve tried this with several flavors of pierogies, and my favorite for nachos is the 4-cheese kind because they get wonderfully crispy on the outside and stay creamy inside. You can use any cheese blend you have on hand—Mexican blend melts beautifully. If you like spice, swap in hot taco seasoning or add diced jalapeños right into the meat. Sour cream is the finishing touch, but ranch or chipotle sauce also work amazingly well.
Equipment Needed
- Baking sheet
- Parchment paper or nonstick spray
- Large skillet
- Wooden spoon or spatula
- Oven or air fryer
I prefer using a large sheet pan because it gives the pierogies room to crisp evenly. If you skip parchment, just lightly oil the pan so nothing sticks. A basic skillet works perfectly for browning the beef; I’ve used cast iron and nonstick, and both are great. And if you want even crispier pierogies, the air fryer is a fun alternative—it adds a little extra crunch that tastes incredible under melted cheese.
Step-by-Step Instructions
Whenever I make this recipe, I start by spreading the frozen pierogies in a single layer on a parchment-lined baking sheet. I don’t thaw them first—straight from the freezer actually helps them crisp better. I drizzle or spray a tiny bit of oil over them so the edges turn golden. As they bake, the smell of toasted dough and potatoes fills the kitchen in the coziest way. It’s already hard not to sneak one off the tray.
While the pierogies bake, I brown the ground beef in a large skillet. I crumble it with a wooden spoon, letting it get those delicious browned bits on the bottom because that adds so much flavor. When the beef is fully cooked, I drain any excess grease and stir in the taco seasoning with just a splash of water. The spices immediately bloom in the pan, and you can smell the cumin, chili powder, and paprika coming to life.(See the next page below to continue…)