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Entree: Tex-Mex Meatball Pie




Source of Recipe


pillsbury.com


Recipe Introduction


A refrigerated pie crust forms the base of this deliciously traditional pie filled with meatballs, corn, cheese and salsa.



List of Ingredients




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® Valley Fresh Steamers™ Niblets® 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


Recipe



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.