Best Tex Mex Meatball Pie Recipes

TEX-MEX MEATBALL PIE

Tex-Mex Meatball Pie image

Make and share this Tex-Mex Meatball Pie recipe from Food.com.

Provided by CookingONTheSide

Categories Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 refrigerated pie crust (from 15-ounce box, softened as directed on box)
18 cooked frozen meatballs, about 1 inch, thawed
1 cup frozen whole kernel corn
3/4 cup thick & chunky salsa
3/4 cup cheddar cheese or 3/4 cup taco blend cheese, shredded
1 cup lettuce, shredded
1/4 cup sour cream

Steps:

Heat oven to 375 degrees.
Unroll pie crust on ungreased cookie sheet.
Place meatballs on center of crust.
Note: If your meatballs are large, cut them in half before placing on pie 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 35-40 minutes or until crust is deep golden brown.
Sprinkle with cheese.
Bake 3-5 minutes longer or until cheese is melted.
Top with lettuce and sour cream.
Drizzle with remaining 1/4 cup salsa.
Serve immediately.

Nutrition Facts : Calories 219.1, Fat 13.8, SaturatedFat 6.5, Cholesterol 19.1, Sodium 425.4, Carbohydrate 18.9, Fiber 1.5, Sugar 2, Protein 6.2

TEX-MEX MEATBALL PIE

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

Ingredients

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.

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