Tex-Mex Meatball Pie - cooking recipe

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

Preparation

Heat oven to 375 degrees.
Unroll pie crust on ungreased cookie sheet.
Place meatballs on center of crust.
Note: If your meatballs are large, cut them in half before placing on pie 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.