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, and I love creating recipes for easy dinners or desserts.
Zona
Wednesday 8th of May 2024
Love this!