Mexican Meatball Casserole

Recipe by Ginger Cook
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
  • In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish.
  • 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.