Slow Cooker Mexican Orzo Casserole

Name: Slow Cooker Mexican Orzo Casserole
Prep time: 10 min
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

Julia Pacheco

1 year ago

Slow Cooker Mexican Orzo Casserole

Recipe by Julia Pacheco

Recipe rating: 5.0 from 9 votes

Course: DinnerCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

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!

Slow Cooker Mexican Orzo Casserole

Slow Cooker Mexican Orzo Casserole

Ingredients

Directions

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