Meatballs are baked in a cheesy rice, bean and enchilada sauce mixture, which makes for a perfect twist on a weeknight dinner.
Cheesy Enchilada Meatball Casserole
- Prep Time 10 min
- Total 60 min
- Ingredients 6
- Servings 6
Ingredients
- 1 bag (10 oz) frozen white rice (1 1/2 cups cooked rice)
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 2 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 Red Enchilada Sauce
- Chopped fresh cilantro, sliced green onions, as desired
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
-
Step2In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish.
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Step3Cover 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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Nutrition
490
Calories
25g
Total Fat
33g
Protein
34g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 230
- Total Fat
- 25g
- 38%
- Saturated Fat
- 12g
- 61%
- Trans Fat
- 1g
- Cholesterol
- 135mg
- 46%
- Sodium
- 1340mg
- 56%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 3g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 35%
- 35%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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