Slow Cooker Mexican Orzo Casserole
Course: DinnerCuisine: MexicanDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
8
hours
Cook Mode
Keep the screen of your device on
Ingredients
3/4 cup vegetable broth
15 oz can corn, drained
15 oz can black beans, drained and rinsed
14 oz can petite diced tomatoes
10 oz can red enchilada sauce
4 oz can diced green chilis (or you can use jalapeños)
4 tbsp cream cheese, cubed
1 cup uncooked orzo
Directions
- Your favorite taco toppings: sour cream, cheese, lime, cilantro, and more
To a medium-large sized slow cooker add in the vegetable broth, canned corn, black beans, diced tomatoes, enchilada sauce, green chilis, and cream cheese stir well. Put the lid on top. Cook on LOW for 7-8 hours or HIGH for 5 hours. - Once the cooking time is up whisk well to incorporate the cream cheese now stir in the orzo and cook on HIGH for 20-30 minutes or until the orzo is tender. Top with your favorite toppings and enjoy!
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Wow. This is definitely a favorite. So creamy and delicious. I topped with lime and ate with tortilla chips.
Great recipe! Ended up tossing a little over a pound of chicken breast. Shredded chicken around 6hrs then churned the pot and added the orzo. Delicious!
Delicious!! I did make a few changes though. I left out the orzo, used a can of mixed beans and a can of navy beans (didn’t have black beans) and added ground beef and onions. Also just cooked it on the pan I cooked the beef and onions in. If I could have had the orzo I would have followed the recipe exactly. Thank you Julia for another awesome recipe!!