Cheesy Enchilada Meatball Casserole

Source

Pillsbury.com [https://www.pillsbury.com/recipes/cheesy-enchilada-meatball-casserole/4f6a3a0a-9100-48d2-994b-8aa7a0997eb8]

Yield

6 servings

Ingredients

  • 1 bag (10 ounces) frozen white rice (1½ cups cooked rice)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 ounces)
  • 1 bag (22 ounces) frozen fully cooked beef meatballs, thawed
  • 1 can (10 ounces) enchilada sauce
  • Chopped fresh cilantro, sliced green onions, as desired

Instructions

Heat oven to 350°F. Spray 13×9-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.