Tex-Mex Meatball Pie

(11)
  4 reviews
  • 10 min prep time
  • 55 min total time
  • 7 ingredients
  • 6 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
18
frozen cooked meatballs (about 1 inch), thawed
1
cup Green Giant™ 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

Directions

  1. 1 Heat oven to 375°F. On ungreased cookie sheet, unroll pie crust . Place meatballs on center of crust.
  2. 2 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.
  3. 3 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.
  4. 4 Top with lettuce and sour cream. Drizzle with remaining 1/4 cup salsa. Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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