Jill Burritos


Sloppy Jill Burritos with Pierogi Filling


  • 1 lb ground beef
  • 1 can (15 oz) Manwich sauce (or your preferred sloppy joe sauce)
  • 1 cup shredded cheddar cheese
  • 8 large flour tortillas
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Sour cream and chopped green onions for garnish (optional)

For the Pierogi Filling:

  • 1 lb frozen pierogies (any flavor of your choice)
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. Prepare the Sloppy Joe Filling:
    • In a skillet over medium heat, brown the ground beef until fully cooked.
    • Drain excess fat if necessary.
    • Add the Manwich sauce to the cooked beef, stirring well.
    • Simmer for about 5-7 minutes until the mixture thickens.
    • Season with salt and pepper to taste.
  2. Prepare the Pierogi Filling:
    • Cook the pierogies according to the package instructions.
    • In a separate pan, melt butter over medium heat.
    • Add chopped onions and garlic, sauté until softened.
    • Add cooked pierogies to the pan, tossing to coat in the buttery mixture.
    • Season with salt and pepper to taste.
    • Cook for an additional 2-3 minutes until pierogies are golden.
  3. Assemble the Sloppy Jill Burritos:
    • Lay out the flour tortillas on a clean surface.
    • Spoon a generous portion of the Sloppy Joe filling onto the center of each tortilla.
    • Sprinkle shredded cheddar cheese over the meat.
    • Add a few spoonfuls of the pierogi filling on top of the cheese.
  4. Fold and Cook the Burritos:
    • Fold the sides of the tortilla over the filling, then roll it up tightly.
    • Heat vegetable oil in a large skillet over medium-low heat.
    • Place the burritos seam-side down in the skillet.
    • Cook for 1-2 minutes on each side until the tortilla is golden and crispy.
  5. Serve:
    • Remove from the skillet and let them cool for a minute.
    • Optional: Serve with a dollop of sour cream and a sprinkle of chopped green onions.

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