5 from 10 votes

Slow Cooker Mexican Orzo Casserole

By: Julia Pacheco
This slow cooker mexican orzo casserole is a bold, cheesy one-pot meal packed with Tex-Mex flavor, tender orzo, and plenty of comfort—set it and forget it!
Prep: 10 minutes
Cook: 7 hours 30 minutes
Total: 7 hours 40 minutes
Servings: 5 servings
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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 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!

Nutrition

Calories: 347kcal | Carbohydrates: 60g | Protein: 14g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 1331mg | Potassium: 701mg | Fiber: 10g | Sugar: 9g | Vitamin A: 812IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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3 Comments

  1. Kirsten says:

    5 stars

    Wow. This is definitely a favorite. So creamy and delicious. I topped with lime and ate with tortilla chips.

    Reply
  2. Rai says:

    5 stars

    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!

    Reply
  3. Carrie says:

    5 stars

    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!!

    Reply