MEXICAN MEATBALL CASSEROLE

Mexican Meatball Casserole image

Provided by Ginger Cook

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 403.2, Fat 11.9, SaturatedFat 7.3, Cholesterol 33.5, Sodium 615.5, Carbohydrate 55.2, Fiber 6.6, Sugar 3.3, Protein 17.8