This 7 Ingredient Enchilada Meatball Casserole is delicious and tender with melty cheese and a touch of heat.
Why I love this recipe
This recipe is quick and easy, ready in about 30 minutes! It’s great for easy weeknight meals the entire family will love.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make 7 Ingredient Meatball Enchilada Casserole
- Pro Tips
- You may also enjoy
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Substitutions
Try using turkey meatballs, chicken meatballs, or homemade meatballs instead of store-bought beef meatballs.
You can use homemade enchilada sauce instead of canned.
You can use a 7-ounce can of tomato sauce instead of the 15-ounce can of no-bean chili.
How to make 7 Ingredient Meatball Enchilada Casserole
Step 1 – Preheat the oven to 375 degrees F.
Step 2 – Prepare the instant white rice according to the package directions.
Step 3 – At the same time, in a large bowl, combine the no-bean chili, enchilada sauce, burrito seasoning, and diced green chiles. Whisk together until mixed well.
Step 4 – Spray a 9×13 casserole dish with non-stick cooking spray and spread the cooked rice into the bottom.
Step 5 – Lay the meatballs over the top of the rice.
Step 6 – Pour all but 1/4 cup of enchilada sauce mixture over the meatballs.
Step 7 – Sprinkle the shredded Monterey Jack cheese over the top then drizzle the last 1/4 cup of sauce over the cheese.
Step 8 – Bake in the preheated oven for about 20-25 minutes or until the meatballs are heated through.
Step 9 – Sprinkle the fresh chives over the melted cheese if desired, and serve immediately.
Pro Tips
Store leftovers in an airtight container in the fridge for up to 4-5 days.
You may also enjoy
- Veggie and Meat Spaghetti (with Vegan option)
- Ground Beef Cottage Pie Recipe
- Ground Beef and Garlic Bread Recipe
- Ground Beef Fajita
- 6 Ingredient Orange Chicken Meatballs
- Spam Casserole
- Easy Chicken Taco Casserole
7 Ingredient Enchilada Meatball Casserole Recipe
Ingredients
- 18 ounces frozen beef meatballs (thawed)
- 2 cups instant white rice
- 10 ounces red enchilada sauce
- 15 ounces chili no-beans (or 7-ounce tomato sauce)
- 1 package burrito seasoning (or taco seasoning mix)
- 4 ounces canned diced green chiles
- 2 cups Monterey Jack, shredded
- Optional – fresh diced chives for garnish (or green onions)
Instructions
- Preheat the oven to 375 degrees F.
- Prepare the instant white rice according to the package directions.
- At the same time, in a large bowl, combine the no-bean chili, enchilada sauce, burrito seasoning, and diced green chiles. Whisk together until mixed well.
- Spray a 9×13 casserole dish with non-stick cooking spray and spread the cooked rice into the bottom.
- Lay the meatballs over the top of the rice.
- Pour all but 1/4 cup of the sauce mixture over the meatballs.
- Sprinkle the shredded Monterey Jack cheese over the top then drizzle the last 1/4 cup of sauce over the cheese.
- Bake in the preheated oven for about 20-25 minutes or until the meatballs are heated through.
- Sprinkle the fresh chives over the melted cheese if desired, and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
Nutrition
Hi, and welcome! I’m Zona House, and I have a passion for creating delicious recipes that make dinner time and dessert moments both easy and enjoyable. I believe that cooking shouldn’t feel like a chore but rather an exciting opportunity to explore flavors and try new combinations.
Whether you’re a busy professional looking to whip up something quick after a long day or you’re planning a cozy family gathering, I’ve got a variety of recipes that cater to all skill levels and tastes. From hearty one-pan meals that save time on cleanup to indulgent desserts that bring a touch of sweetness to any occasion, I’m here to inspire your culinary adventures.
So grab your apron, and let’s make some magic in the kitchen together!
Zona
Wednesday 8th of May 2024
Love this!