A refrigerated pie crust forms the base of this deliciously traditional pie filled with meatballs, corn, cheese and salsa.
Tex-Mex Meatball Pie
- Prep Time 10 min
- Total 55 min
- Ingredients 7
- Servings 6
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 18 frozen cooked meatballs (about 1 inch), thawed
- 1 cup frozen corn
- 3/4 cup thick & chunky salsa
- 3/4 cup shredded Cheddar cheese (3 oz)
- 1 cup shredded lettuce
- 1/4 cup sour cream
Instructions
-
Step1Heat oven to 375°F. On ungreased cookie sheet, unroll pie crust . Place meatballs on center of crust.
-
Step2In 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.
-
Step3Bake 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.
-
Step4Top with lettuce and sour cream. Drizzle with remaining 1/4 cup salsa. Serve immediately.
Nutrition
350
Calories
20g
Total Fat
14g
Protein
28g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 180
- 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
2Tips from the
Pillsbury Kitchens
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