TEX-MEX MEATBALL PIE

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Tex-Mex Meatball Pie image

A refrigerated pie crust forms the base of this deliciously traditional pie filled with meatballs, corn, cheese and salsa. Servings # 6

Provided by @MakeItYours

Number Of Ingredients 7

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
18 frozen cooked meatballs (about 1 inch), thawed
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
3/4 cup Old El Paso® Thick 'n Chunky salsa
3/4 cup shredded Cheddar cheese (3 oz)
1 cup shredded lettuce
1/4 cup sour cream

Steps:

  • Heat oven to 375°F. On ungreased cookie sheet, unroll pie crust . Place meatballs on center of crust.
  • In small bowl, mix corn and 1/2 cup of the salsa. Spoon corn mixture over meatballs. Fold edge of crust over filling (about 2 inches); ruffle decoratively.
  • Bake 35 to 40 minutes or until crust is deep golden brown. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted.
  • Top with lettuce and sour cream. Drizzle with remaining 1/4 cup salsa. Serve immediately.

*** Explore more Tex-Mex Meatball Pie Recipes »

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