Slow Cooker Mexican Orzo Casserole
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!
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 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
