Tex-Mex Meatball Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Pillsbury refrigerated pie crust, softened as directed on box18 frozen cooked meatballs (about 1 inch), thawed1 cup Green Giat Valley Fresh Steamers Niblets frozen corn3/4 cup salsa3/4 cup shredded cheddar cheese1 cup shredded lettuce1/4 cup sour cream
1. Heat oven to 375F. On ungreased cookie sheet, unroll pie crust. Place meatballs on center of crust.
2. In small, bowl mix corn and 1/2 cup of 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.
340 Calories
20g Fat
29g Carbohydrate
11g Protein
Number of Servings: 6
Recipe submitted by SparkPeople user READY2BFIT2009.
2. In small, bowl mix corn and 1/2 cup of 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.
340 Calories
20g Fat
29g Carbohydrate
11g Protein
Number of Servings: 6
Recipe submitted by SparkPeople user READY2BFIT2009.
Nutritional Info Amount Per Serving
- Calories: 153.3
- Total Fat: 11.3 g
- Cholesterol: 33.3 mg
- Sodium: 293.3 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 7.3 g
- Protein: 9.3 g
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