Slow Cooker Mexican Orzo Casserole
Course: DinnerCuisine: MexicanDifficulty: EasyServings
5
servingsPrep time
10
minutesCooking time
8
hoursIngredients
3/4 cup 3/4 vegetable broth
15 oz 15 can corn, drained
15 oz 15 can black beans, drained and rinsed
14 oz 14 can petite diced tomatoes
10 oz 10 can red enchilada sauce
4 oz 4 can diced green chilis (or you can use jalapeños)
4 tbsp 4 cream cheese, cubed
1 cup 1 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!
