Tex-Mex Meatball Pie

• 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

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.

crust, frozen meatballs, kernel corn, chunky salsa, cheddar cheese, sour cream

Taken from www.food.com/recipe/tex-mex-meatball-pie-251580 (may not work)