Mexican Meatball Casserole

Yummy, quick, inexpensive way to feed the family. Also a good way to hide some veggies for the kiddos to eat.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 (10 ounce) bag  frozen white rice (1 1/2 cups cooked rice)
• 1 (15 ounce) can black beans, drained, rinsed
• 2  cups  shredded colby-monterey jack cheese (8 oz)
• 1 (22 ounce) bag  frozen fully cooked  meatballs, thawed
• 1 (10 ounce) can  mild enchilada sauce
• 2  tablespoons  chopped fresh cilantro, sliced green onions, as desired

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
2. In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish.
3. Cover with foil. Bake 30 minutes. Uncover; top with remaining 1 cup cheese. Bake 10 to 15 minutes or until cheese is melted and casserole is bubbly around edges. Garnish with remaining ingredients.