Mexican Meatball Casserole


  • Nonstick cooking spray
  • 1 bag (48 oz.) Our Family® Homestyle Beef & Pork Meatballs
  • 1 can (15 oz.) Our Family® Black Beans, drained and rinsed
  • 1 can (14.5 oz.) Mexican style canned tomatoes
  • 1 can (7 oz.) Our Family® Diced Green Chiles, drained
  • 1 medium white onion, chopped
  • 1 cup Our Family® Frozen Corn, thawed
  • 1 cup Our Family® Traditional Pasta Sauce
  • 1 Tbsp Our Family® Chili Powder
  • 1 cup Our Family® Shredded Cheddar Cheese
  • 1 cup Our Family® Shredded Monterey Jack Cheese
  • 1 cup Our Family® Sour Cream
  • 2 cups shredded iceberg lettuce
  • ½ cup drained Our Family® Sliced Pitted Olives
  • 1 large avocado, peeled, pitted and chopped
  • 2 Tbsp chopped fresh cilantro


Approximate nutritional values per serving (1 ¼ cups): 642 Calories, 37g Fat, 16g Saturated Fat, 174mg Cholesterol, 1519mg Sodium, 37g Carbohydrates, 6g Fiber, 10g Sugars, 1g Added Sugars, 41g Protein


  1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.
  2. In large bowl, toss meatballs, beans, tomatoes with their juice, chiles, onion, corn, pasta sauce and chili powder; spread in prepared dish and cover tightly with aluminum foil. Bake casserole 40 minutes; remove foil. Sprinkle casserole with cheeses; bake 15 minutes or until cheese is melted and internal temperature of meatballs reaches 160°. Makes about 10 cups.
  3. Serve casserole topped with sour cream, lettuce, olives, avocado and cilantro.

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