BEEF, OVEN BAKED

Enchilada Meatball Casserole

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Enchilada Meatball Casserole

Recipe by Julia Pacheco Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 32 oz bag frozen home style meatballs, thawed (you can microwave to thaw)

  • 1 cup frozen corn

  • 4 oz can diced green chilis

  • 28 oz can red enchilada sauce

  • 15 oz can black beans, drained and rinsed

  • 1 1/3 cup Mexican style cheese

  • Optional toppings: Shredded lettuce, sour cream, avocado, diced tomatoes

Directions

  • Preheat oven to 350 degrees
  • Cut each meatball into 4 smaller pieces.
  • Spray a 9×13 baking dish with non-stick spray.
  • Into the baking dish add the meatballs, corn, green chilis, enchilada sauce, black beans, and 1/3 cup of the cheese. Stir well to coat everything in the enchilada sauce. Cover tightly with foil and bake for 30 minutes.
  • Remove the foil sprinkle the remaining cheese on the top and bake for 10 more minutes.

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