Slow Cooker Mexican Orzo Casserole
Slow Cooker Mexican Orzo Casserole with black beans, corn, enchilada sauce, cream cheese, and tender orzo. Easy meatless dinner.
Servings: 5 servings
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
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
