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Cheesy Enchilada Meatball Casserole

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By Pillsbury Kitchens
Updated Jun 22, 2017
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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
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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

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
  • Step 
    2
    In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish.
  • Step 
    3
    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.

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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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