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Tex-Mex Meatball Pie

Tex-Mex Meatball Pie
  • Prep 10 min
  • Total 55 min
  • Ingredients 7
  • Servings 6
A refrigerated pie crust forms the base of this deliciously traditional pie filled with meatballs, corn, cheese and salsa.
Updated January 12, 2010

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 18 frozen cooked meatballs (about 1 inch), thawed
  • 1 cup 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

  • 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.

  • Taco-flavored Cheddar cheese is also great with this fun dinner pie.
  • If your meatballs are large, cut them in half before placing on the pie crust.

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
530mg
22%
Potassium
310mg
9%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
6%
Sugars
3g
Protein
14g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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