enchilada meatball casserole

Name: Enchilada meatball casserole
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 1/2 pound(s) meatballs; 2 cup(s) cooked rice; 1 can(s) enchilada sauce; 2 cup(s) grated cheese; 1 can(s) black beans or pinto beans

15 Pinches 1 Photo

mary hendricks

conyers, GA

Updated on Jun 22, 2020

Easy recipe with good flavor. You can make your own cooked meatballs or use the frozen from the store. I cheat and use the frozen. If using frozen just mix in no need to thaw if precooked. You can also add a drained can of corn You can make this vegan with the plant based meatballs .. Any kind is useable. Top with sour cream. Diced tomatoe. Green chilies. Jalapenos .. Diced onion . chives. Whatever you like or just eat as is!

Rate

prep time 20 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

1 1/2 pounds meatballs
2 cups cooked rice
1 can enchilada sauce
2 cups grated cheese
1 can black beans or pinto beans

How To Make enchilada meatball casserole

Step 1

Cook rice as directed. I like using the Spanish rice or yellow rice but white rice will work too

Step 2

Mix meatballs . Rice. Enchilada sauce. Drained beans and 1 cup or cheese. If adding corn do it now. Pour into 9x 13 inch pan . Cover with foil and bake 350° for 30 minites
Step 3

Remove foil and spread remaining cup of cheese on top. Return to oven for 5-10 minutes or until cheese has melted.
Step 4

Let rest for 10 minutes and serve. You can top with a dollop of sour cream. Green chilies . Jalapenos or green onions. This freezes well!
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