EASY Tex-Mex Meatball Casserole

This meatball casserole is delicious any day of the week. Taco-flavored cheddar cheese is also great with this fun dinner plate. If your meatballs are large, cut them in half before placing on the pie crust.




PREP: 10 MINUTES
START TO FINISH: 55 MINUTES
6 SERVINGS

INGREDIENTS
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
18 frozen cooked meatballs (about 1 inch), thawed
1 cup Green Giant Niblets frozen whole kernel corn
¾ cup Old El Paso Thick 'n Chunky salsa
¾ cup shredded Cheddar cheese (3 oz)
1 cup shredded lettuce
¼ cup sour cream

PREPARATION
1. Heat oven to 375°F. Unroll pie crust on ungreased cookie sheet. Place meatballs on center of crust.
2. In small bowl, mix corn and V2 cup of the 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 ¼ cup salsa. Serve immediately.

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