Mexican Meatball Casserole

"Yummy, quick, inexpensive way to feed the family. Also a good way to hide some veggies for the kiddos to eat."
 
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photo by rabbit19_2003 photo by rabbit19_2003
photo by rabbit19_2003
Ready In:
55mins
Ingredients:
6
Serves:
6
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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
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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.

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