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.
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