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Tex-Mex Meatball Pie

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By Pillsbury Kitchens
Updated Jan 12, 2010
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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
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. On ungreased cookie sheet, unroll pie crust . Place meatballs on center of crust.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Top 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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