Cheesy Tex Mex Chipotle Meatball Casserole

Directions

1. Preheat oven to 425°F. Using a medium size pot, combine rice, water, and 1 tablespoon of the taco seasoning, cover, and bring to a boil. Stir, reduce heat to low and simmer covered for about 12 minutes or until most of the water has been absorbed. Turn off heat and let rest. You may opt to use a slow cooker.
2. Combine the remaining taco seasoning with the ground beef, roll into meatballs about 1.5 inches wide. Preheat a large, non-stick fry pan over medium-high heat, add ½ tablespoon oil and meatballs, sear all over, for about 6 minutes. Set aside on a plate and remove any excess fat from pan.
3. Add remaining ½ tablespoon oil to the pan over medium heat, sauté the onions and peppers for 3 minutes then add in the CAMPBELL'S® Savoury Beef & Onion Rich & Thick Stock and chipotle peppers, stir well. Add meatballs and any accumulated juices back into the pan, stir and simmer for 5 minutes. Stir in lime juice.
4. Fluff rice with a fork and pour into a 3-quart casserole dish, add corn, and black beans and mix well. Pour the meatballs and sauce over the rice. Sprinkle evenly with cheese and bake in preheated oven for 15 minutes, then broil on high until cheese is golden and bubbly – about 3 minutes. Carefully remove from oven and serve.