The Table: Mexican Meatball Casserole…

Mexican Meatball Casserole

1 Bag (10 Oz) Frozen White Rice (1 1/2 Cups Cooked Rice)

1 Can (15 Oz) Progresso™ Black Beans, Drained, Rinsed (optional)

3 Cups Shredded Colby-Monterey Jack Cheese Blend (8 Oz)

1 Bag (22 Oz) Frozen Fully Cooked Beef Meatballs, Thawed

1 Can (10 Oz) Old El Paso™ Mild Enchilada Sauce

Chopped Fresh Cilantro, Sliced Green Onions, To Taste

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.

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