Cheesy Enchilada Meatball Casserole

pillsbury.com

Nancy Campbell

1 can (15 oz) Progresso™ black beans, drained, rinsed

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

1 bag (22 oz) frozen fully cooked beef meatballs, thawed

1 can (10 oz) Old El Paso™ mild enchilada sauce

Chopped fresh cilantro, sliced green onions, as desired

Note: Ingredients may have been altered from the original.

Directions at pillsbury.com

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