Tex-Mex Meatball Pie

11 Ratings

4 Comments

Prep 10 min
Total 55 min
Ingredients 7
Servings 6

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

frozen cooked meatballs (about 1 inch), thawed

cup frozen corn

3/4

cup Old El Paso™ Thick ‘n Chunky salsa

3/4

cup shredded Cheddar cheese (3 oz)

cup shredded lettuce

1/4

cup sour cream

Steps

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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.

Notes

Tips

Expert Tips

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.

Nutritional Information

Nutrition Information

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

*Percent Daily Values are based on a 2,000 calorie diet.