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Tex-Mex Meatball Pie

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Tex-Mex Meatball Pie
  • Prep Time 10 min
  • Total Time 55 min
  • Servings 6
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A refrigerated pie crust forms the base of this deliciously traditional pie filled with meatballs, corn, cheese and salsa.

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

Directions

  • 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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

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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