We’ll start by saying this: while you’re absolutely more than welcome to make your meatballs from scratch – yummm – we used a big bag from the frozen section, since we just did not have the time to make them ourselves.
We loved the end result, with meatballs that were perfectly sauced up and not at all dried out…if it’s a shortcut that will shave hours off your prep time and give you the same delicious results?? Go for store-bought here, you won’t regret it.
We then mixed those meatballs with white rice, black beans, onion, cheese and enchilada sauce. The ratio of all these ingredients is perfection and you’ll seriously be craving this thing long after you’ve polished off the 9×13.
You could add in some extra seasoning here if you feel like customizing the dish a bit more; garlic powder, onion powder, cayenne pepper or cumin would all make good choices, but it really is perfect on its own – and did we mention how quickly it comes together??
Five minutes to prep everything, and then it goes into a 350º F oven for 30-35 minutes, or until the cheese is melted and bubbly. Top it off with some cilantro and you’re all set – enjoy!
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