Cheesy Enchilada Meatball Casserole

We’re so used to thinking that meatballs are exclusively Italian, which is silly, because tons of cultures have their own twists on making meatballs. (Though we’ll always love meatballs in a homemade Italian sauce!) Here though, we used classic Mexican flavors as our inspiration and came up with a sort of enchilada meatball casserole.

This meal is super easy to throw together – literally, you just mix your ingredient together and put it all in the oven – and then you’re left with an incredibly flavorful, well-rounded meal that’s perfect for bringing the family together on busy nights.

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

PREPARATION

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.

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.

Transfer mixture to baking dish and top with remaining cheese.

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

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

Recipe adapted from Pillsbury