Mexican Meatball Casserole

• 1 (10 ounce) bag frozen white rice (1 1/2 cups cooked rice)
• 1 (15 ounce) can black beans, drained, rinsed
• 2 cups shredded colby-monterey jack cheese (8 oz)
• 1 (22 ounce) bag frozen fully cooked meatballs, thawed
• 1 (10 ounce) can mild enchilada sauce
• 2 tablespoons chopped fresh cilantro, sliced green onions, as desired

1. Heat oven to 350u0b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
2. In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish.
3. 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.

frozen white rice, black beans, colbymonterey, enchilada sauce, fresh cilantro

Taken from www.food.com/recipe/mexican-meatball-casserole-536801 (may not work)