MEATLESS, RECIPES, SLOW COOKER

Slow Cooker Mexican Orzo Casserole

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Slow Cooker Mexican Orzo Casserole

Recipe by Julia Pacheco Course: DinnerCuisine: MexicanDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

8

hours

Ingredients

  • 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!

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