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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My kids love this and it makes a quick and tasty dinner. Ingredients:
1 refrigerated pie crust (from 15-ounce box, softened as directed on box) |
18 cooked frozen meatballs, about 1 inch, thawed |
1 cup frozen whole kernel corn |
3/4 cup thick & chunky salsa |
3/4 cup cheddar cheese or 3/4 cup taco blend cheese, shredded |
1 cup lettuce, shredded |
1/4 cup sour cream |
Directions:
1. Heat oven to 375 degrees.
2. Unroll pie crust on ungreased cookie sheet.
3. Place meatballs on center of crust.
4. Note: If your meatballs are large, cut them in half before placing on pie crust.
5. In small bowl, mix corn and 1/2 cup of the salsa.
6. Spoon corn mixture over meatballs.
7. Fold edge of crust over filling (about 2 inches); ruffle decoratively.
8. Bake 35-40 minutes or until crust is deep golden brown.
9. Sprinkle with cheese.
10. Bake 3-5 minutes longer or until cheese is melted.
11. Top with lettuce and sour cream.
12. Drizzle with remaining 1/4 cup salsa.
13. Serve immediately.
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