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Tex-Mex Meatball Pie

tex-mex meatball pie Entree Southwestern
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
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

  • 1
    box Pillsbury™ refrigerated pie crusts, 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
% Daily Value
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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