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Tex-Mex Meatball Pie




Source of Recipe


Pillsbury


List of Ingredients




Tex-Mex Meatball Pie


1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
18 frozen cooked meatballs (about 1 inch), thawed
1 cup Green Giant® Niblets® frozen whole kernel 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


Recipe




Heat oven to 375°F.

On ungreased cookie sheet, unroll pie crust.

Place meatballs on center of crust.

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.

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.

Top with lettuce and sour cream.

Drizzle with remaining 1/4 cup salsa.

Serve immediately.