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