Enchilada Meatball Casserole
This enchilada meatball casserole layers bold enchilada flavor with juicy meatballs and melty cheese—dinner magic in one dish.
Servings: 5 servings
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 ⅓ cup Mexican style cheese
- Optional toppings: Shredded lettuce sour cream, avocado, diced tomatoes
Instructions
- Preheat oven to 350 degrees F.
- Cut each meatball into 4 smaller pieces.
- Spray a 9x13 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.
Nutrition
Calories: 762kcal | Carbohydrates: 37g | Protein: 47g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 159mg | Sodium: 2078mg | Potassium: 931mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1302IU | Vitamin C: 17mg | Calcium: 261mg | Iron: 5mg
