Thursday, January 20, 2011

Tex Mex Meatball Pie

This is a repeat recipe in my house. Super easy to throw together since it calls for precooked meatballs and pretty dang hearty. The only problem that I have with this is that my family is getting older and eating more... This means that soon I will need to make two of these to keep everyone satisfied - the pieces are pretty small when cut...

Tex Mex Meatball Pie
(recipe found in Pillsbury Casseroles and Slowcooker Cookbook)

1 refrigerated pie crust, softened as directed on box
18 frozen cooked meatballs (about 1 inch), thawed
1 cup frozen whole kernel corn
3/4 cup salsa
3/4 cup cheddar cheese
1 cup shredded lettuce
1/4 cup sour cream

Heat oven to 375. Unroll pie crust on ungreased cookie sheet. 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 35-40 minutes or until crust is deep golden brown. Sprinkle with cheese. Bake 3-5 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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