Pierogi Mini Taco Bowls

Prep:  40 Minutes
Total Time:  55 Minutes
Servings:  6

Ingredient List

  • 2 medium boiling potatoes (about 3/4 lb)
  • 3 tablespoons butter, melted
  • 2 medium onions, halved and thinly sliced
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 3/4 cup shredded sharp Cheddar cheese (3 oz)
  • 1/4 teaspoon black pepper
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 1/3 cup sour cream

Preparation

  1. Scrub and peel potatoes. Cut into large pieces. In 2-quart saucepan, heat 1 inch water (salted, if desired) to boiling; add potatoes. Cover, and heat to boiling; reduce heat to medium-low. Cook potatoes 20 to 25 minutes or until tender; drain. Shake saucepan gently over low heat to dry potatoes.
  2. Meanwhile, in 10-inch skillet, heat 1 tablespoon of the butter over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 10 to 15 minutes, stirring frequently, until golden brown. Transfer 1/4 cup of the onions to cutting board; chop finely. Set aside.
  3. In medium bowl, mash potatoes until no large lumps remain. Stir in milk, 1/4 cup of the cheese, remaining 1/4 teaspoon salt and the pepper. Stir in finely chopped onions.
  4. Heat oven to 325°F. Brush insides of bowls with remaining melted butter; place on ungreased cookie sheet. Bake 6 minutes. Spoon potato mixture evenly into warmed bowls. If potato mixture has cooled off, place filled bowls back in oven about 5 minutes or until heated through. Top with remaining onions, cheese and small dollop sour cream. Serve warm.

Expert Tips

  • Different cheeses are fun to experiment with in this recipe. Try using Swiss cheese or even pepper Jack. Any cheese that melts well will work.
  • Yukon Gold potatoes have a creamy texture and buttery flavor that works well in this recipe.

Nutrition

  • 1 Serving Calories 280 (Calories from Fat 150);  Total Fat 16g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 35mg;  Sodium 510mg;  Potassium 280mg;  Total Carbohydrate 28g (Dietary Fiber 2g ,Sugars 3g);  Protein 7g
  • % Daily Value: Vitamin A 8%;  Vitamin C 6%;  Calcium 15%;  Iron 4%
  • Exchanges: 1 1/2 Starch;  1/2 Other Carbohydrate;  2 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet