Tex-Mex Meatball Pie

By Booper-2

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, 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

Preparation

Step 1

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.