Mexican Meatball Casserole

Name: Mexican Meatball Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
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

Submitted by rabbit19_2003

"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

Ready In:: 55mins
Ingredients:: 6
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

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.