Enchilada Meatball Casserole

Name: Enchilada Meatball Casserole
Total time: 40 min
Ingredients: 2 cups cooked white rice; 1 (15 oz.) can black beans, rinsed and drained; 1/2 yellow onion, finely chopped; 2 cups Mexican cheese blend, divided; 1 (22 oz.) bag frozen (fully-cooked) meatballs, thawed; 1 (10 oz.) can red enchilada sauce; 1 bunch cilantro, garnish

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Total: 40 minutes

Servings: 8

Ingredients

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2 cups cooked white rice1 (15 oz.) can black beans, rinsed and drained1/2 yellow onion, finely chopped2 cups Mexican cheese blend, divided1 (22 oz.) bag frozen (fully-cooked) meatballs, thawed1 (10 oz.) can red enchilada sauce1 bunch cilantro, garnish

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Instructions

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Step 1

Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.

Step 2

Place rice, black beans, onion, 1 cup cheese and meatballs in a large bowl, then pour enchilada sauce on top, mixing until everything is thoroughly coated.

Step 3

Transfer mixture to baking dish and top with remaining cheese.

Step 4

Place baking dish in oven and bake for 35 minutes, or until cheese is melted and bubbly.

Step 5

Remove from oven and top with cilantro. Serve hot and enjoy.