Tex-Mex Meatball Pie

11 Ratings

4 Comments

Prep 10 min
Total 55 min
Ingredients 7
Servings 6

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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

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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.

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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.