This post may contain affiliate links. Please read our disclosure policy.
My Slow Cooker Mexican Orzo Casserole is an easy meatless slow cooker dinner with black beans, corn, tomatoes, enchilada sauce, green chilis, cream cheese, and tender orzo. I like this recipe because it is filling and cozy without alot of prep. The slow cooker handles most of the work, and the orzo gets stirred in at the end. It is a dependable slow cooker meal for busy days when you want something warm, cheesy, and simple.
👉 For more yummy slow cooker dinners try my Smothered Pork Chops, Hot Honey Chicken Sandwiches, or Barbecue Pulled Pork.
Slow Cooker Mexican Orzo Casserole is a meatless slow cooker dinner made with vegetable broth, corn, black beans, petite diced tomatoes, red enchilada sauce, diced green chilis, cream cheese, and orzo. The bean and vegetable mixture cooks low and slow, then the cream cheese is whisked in before the uncooked orzo is added at the end. This slow cooker orzo casserole is easy to top with sour cream, cheese, lime, cilantro, or your favorite taco toppings. It is a simple Tex-Mex style dinner for busy weeknights, meatless meals, or easy family dinners.
Table of Contents
- What You’ll Need for Slow Cooker Mexican Orzo Casserole
- Full Ingredients List
- Swaps & Substitutions
- About What This Costs
- How to Make Slow Cooker Mexican Orzo Casserole
- Slow Cooker Mexican Orzo Casserole Variations
- Tips and Tricks
- Recipe FAQs – Slow Cooker Mexican Orzo Casserole
- Serving Suggestions
- Make-Ahead, Storage & Reheating
- How I Use the Leftovers
- More Great Slow Cooker Recipes
- Slow Cooker Mexican Orzo Casserole Recipe
Watch How I Make This Recipe Step by Step
Why you’ll love this recipe…
This recipe is filling and comforting without needing meat. The black beans, corn, tomatoes, and enchilada sauce make the base hearty, and the cream cheese gives it a creamy finish. The orzo cooks at the end, so it soaks up the sauce and turns this into a cozy meal.
- Easy meatless slow cooker dinner
- Uses pantry-style ingredients
- Creamy, cheesy Tex-Mex flavor
- Orzo cooks right in the slow cooker at the end
- Great with taco toppings
- Good for busy weeknights
👉 Try my Slow Cooker Potato Taco Casserole and Sticky Honey Chicken and Vegetables next.
Made With Love,
What You’ll Need for Slow Cooker Mexican Orzo Casserole
- Corn and black beans: These make the casserole hearty and filling.
- Red enchilada sauce: This gives the dish its Tex-Mex style flavor.
- Diced green chilis: These add mild flavor. Jalapeños can be used instead if you want.
- Uncooked orzo: Orzo gets stirred in at the end and cooks until tender.
👉 My Slow Cooker Cabbage Roll Casserole is another easy hearty slow cooker dinner.
Full Ingredients List
- ¾ 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
- Your favorite taco toppings: sour cream, cheese, lime, cilantro, and more
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Swaps & Substitutions
- You can use jalapeños instead of diced green chilis if you want more heat.
- If you want extra protein, add toppings or sides, but keep the base recipe as written.
About What This Costs
Estimated total cost: $8-11
Servings: 5
Estimated cost per serving: About $1.60-2.20
This estimate is based on average US grocery prices and may vary depending on location, store, and seasonal pricing.
This is a practical dinner because it uses affordable pantry-style ingredients and stretches into a filling meatless meal.
How to Make Slow Cooker Mexican Orzo Casserole
Step 1: To a medium-large sized slow cooker, add the vegetable broth, canned corn, black beans, diced tomatoes, enchilada sauce, green chilis, and cream cheese.
Step 2: Stir well.
Step 3: Put the lid on top.
Step 4: Cook on LOW for 7-8 hours or HIGH for 5 hours.
Step 5: Once the cooking time is up, whisk well to incorporate the cream cheese.
Step 6: Stir in the orzo.
Step 7: Cook on HIGH for 20-30 minutes, or until the orzo is tender.
Step 8: Top with your favorite toppings and enjoy.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Slow Cooker Mexican Orzo Casserole Variations
- Use jalapeños instead of green chilis for a spicier version.
- Serve with tortilla chips for scooping.
- Add avocado or diced tomatoes on top after cooking.
- Serve the casserole in bowls with extra cheese.
👉 Chicken Alfredo Rice Casserole or Ham, Broccoli, and Rice Skillet are both filling casserole style options dinners.
My Pro TipS
Tips and Tricks
- Draining the corn and rinsing the black beans keeps the texture cleaner.
- Whisking the cream cheese into the hot mixture before adding the orzo helps the casserole become creamy.
- Cook the orzo on HIGH for 20-30 minutes, just until tender.
Recipe FAQs – Slow Cooker Mexican Orzo Casserole
No, the orzo should be stirred in after the first slow cooker time is finished. Add the orzo at the end and cook on HIGH for 20-30 minutes, or until tender.
Yes, you can use jalapeños instead of diced green chilis. Use whichever option your family prefers.
Serving Suggestions
- Top with sour cream, cheese, lime, cilantro, or your favorite.
- Tortilla chips are good on the side for scooping.
- You can also serve it with a simple salad or fruit to keep dinner easy.
Make-Ahead, Storage & Reheating
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. The orzo may soften more after freezing and reheating.
- Reheat: Warm gently in the microwave or on the stovetop until heated through. Add a small splash of broth or water if the casserole thickens too much.
👉 For another freezer-friendly style dinner, Slow Cooker Meatless Chili Mac is a great option.
How I Use the Leftovers
- Reheat leftovers in bowls with extra cheese on top.
- Scoop leftovers with tortilla chips for lunch.
- Add sour cream, lime, and cilantro to freshen it up.
- Serve with a side salad for an easy second meal.
More Great Slow Cooker Recipes
Pin this one so it’s ready when you need it.
Slow Cooker Mexican Orzo Casserole
Ingredients
- ¾ 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
- Your favorite taco toppings: sour cream, cheese, lime, cilantro, and more
Instructions
- To a medium-large sized slow cooker, add 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.
- Stir in the orzo.
- Cook on HIGH for 20-30 minutes, or until the orzo is tender.
- Top with your favorite toppings and enjoy.
Video
Notes
- Add the orzo only after the first cooking time is finished so it does not overcook.
- Whisk well after cooking to incorporate the cream cheese into the casserole.
- Use jalapeños instead of green chilis if you want more heat.
- Add a splash of broth or water when reheating if the casserole thickens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!