Tex-Mex Meatball Pie

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

  • prep time 10 min
  • total time 55 min
  • ingredients 7
  • servings 6

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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    530mg
    530%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    8%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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