Tex-Mex Meatball Pie
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tex-Mex Meatball Pie calories by ingredient
Introduction
This is very easy to make and my daughter helped put this together. This is very easy to make and my daughter helped put this together.Number of Servings: 6
Ingredients
-
1 Pillsbury refrigerated pie crust, softened as directed on box
18 frozen cooked meatballs (about 1 inch), thawed
1 cup Green Giat Valley Fresh Steamers Niblets frozen corn
3/4 cup salsa
3/4 cup shredded cheddar cheese
1 cup shredded lettuce
1/4 cup sour cream
Directions
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.