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