Cheesy Enchilada Meatball Casserole

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A Flavorful Tex-Mex Twist on Classic Comfort Food

This hearty Cheesy Enchilada Meatball Casserole combines tender meatballs, zesty enchilada sauce, and melted cheese over a bed of rice and beans for an easy, crowd-pleasing meal. Perfect for busy weeknights when you want maximum flavor with minimal effort!

Ingredients

  • 2 cups cooked white rice (day-old works great)
  • 1 (15 oz.) can black beans, rinsed and drained
  • ½ 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, chopped (for garnish)

Instructions

1. Prep & Layer

  1. Preheat oven to 375°F (190°C).
  2. In a 9×13-inch baking dish, spread:
  • Cooked rice as the base layer
  • Black beans evenly over rice
  • Sprinkle chopped onion
  • 1 cup cheese over everything

2. Add Meatballs & Sauce

  1. Arrange thawed meatballs in single layer over cheese
  2. Pour enchilada sauce evenly over meatballs
  3. Top with remaining 1 cup cheese

3. Bake

  1. Cover with foil and bake 20 minutes
  2. Remove foil and bake 10 more minutes until bubbly
  3. Broil 2-3 minutes for golden top (optional)

4. Garnish & Serve

  • Sprinkle with fresh cilantro
  • Serve with:
  • Sour cream
  • Diced avocado
  • Lime wedges

Pro Tips

✔ For extra flavor: Sauté onions before adding
✔ Spice it up: Add diced jalapeños to layers
✔ Make ahead: Assemble 1 day before baking
✔ Vegetarian option: Use plant-based meatballs

Why This Works

This clever casserole:

  • Uses convenient frozen meatballs
  • Layers textures perfectly (creamy beans/rice + juicy meatballs)
  • Balances rich cheese with bright cilantro

Total Time: 35 minutes
Serves: 6-8

Perfect for potlucks or meal prep! The enchilada sauce keeps everything moist while the cheese creates that irresistible golden crust. A guaranteed family favorite that’s even better as leftovers!

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